Ingredients

• 4 cups baby arugula
• 1 fennel bulb, quartered, cored and thinly sliced
• 1 cup grape tomatoes, halved
• Kosher salt and freshly ground pepper
• 3 tablespoons extra-virgin olive oil
• Juice of 1 lemon
• 2 ounces salami, thinly sliced
• Shredded Parmesan cheese, for topping

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Instructions

1. Combine the arugula, fennel and tomatoes in a large bowl; season with salt and pepper. Drizzle with the olive oil and lemon juice and toss to coat.
2. Top the salad with the salami and Parmesan.
3. Photograph by Ryan Liebe