Arugula Salad with Lemon and Pine Nuts
1/2 t. lemon zest
1 T. lemon juice
1 t. honey
3/8 t. kosher salt
1/4 t. black pepper
2 T. olive oil
5 oz baby arugula
1/2 c. shaved fennel
1/4 c. Romano cheese
3 T. toasted pine nuts
Combine first 5 ingredients in a small bowl. Slowly drizzle in olive oil whisking constantly until emulsified. Combine arugula and fennel in a large bowl. Toss with dressing and top with cheese and nuts.