Arugula-Fennel Salad

⅓ cup extra-virgin olive oil

½ teaspoon salt

1 teaspoon lemon zest

¼ cup fresh lemon juice

6 cups arugula

2 small fennel bulbs, cored and thinly sliced

½ cup toasted pine nuts

30 grape tomatoes, halved

½ cup freshly grated Parmesan cheese

Make the dressing by whisking the olive oil, salt, lemon zest, and lemon juice together in a small bowl; set aside. Place the arugula leaves into a large salad bowl. Sprinkle the fennel, pine nuts, grape tomatoes, and Parmesan cheese over top. Toss with the lemon dressing immediately before serving.