Arugula and Fennel Salad

Dressing

1/3 cup extra virgin olive oil

1/2 cup grapefruit balsamic vinegar 

1 tablespoon Dijon mustard

Salt & fresh black pepper

Salad

1 bag Arugula

2 bulbs of fennel

1 cup shaved Parmesan

Whisk together dressing in the bottom of a serving bowl. Trim the top off the fennel and remove the outer shell and core. Thinly shave the fennel with a mandolin. Add the arugula and fennel to the bowl and toss. Add the Parmesan last and serve.