Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• Kosher salt and freshly ground black pepper
• 3 cups loosely packed baby arugula leaves
• 1 bulb fennel, fronds removed and chopped, bulb cored and thinly sliced using a mandoline
• 2 ounces goat cheese, crumbled
• 2 tablespoons pine nuts, toasted

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Instructions

1. Whisk together the oil, vinegar and salt and pepper in a small bowl. Combine the arugula and sliced fennel in a medium salad bowl. Pour the vinaigrette over and toss to thoroughly coat. Season with salt and pepper. Scatter the fennel fronds, cheese and pine nuts on top and serve.