Arugula Salad With Marcona Almonds, Avocado + Fennel Slivers

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Yummy Supper
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1 heaping teaspoon Dijon mustard

2 tablespoons Balsamic Vinegar

sea salt, a pinch or two

1/2 cup Extra Virgin olive oil

4 cups fresh baby arugula leaves

1/2 cup thinly sliced fennel bulb

1 avocado, sliced and peeled

1/2 cup Marcona almonds (or toasted pine nuts)

1 ounce best quality Parmesan, shaved

freshly ground Black pepper

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