INGREDIENTS
2 cups
Baby arugula, packed
1
Fennel (about 10 ounces), small bulb
1/2 cup
Flat-leaf parsley, packed fresh leaves and stems
1 tbsp
Lemon juice, fresh
1
Salt and freshly ground pepper, Coarse
2 tbsp
Olive oil, extra-virgin
2 tbsp
Pine nuts, toasted
3/4 oz
Pecorino romano cheese