Salad Of Fennel, Arugula, And Ricotta Salata

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
114
FAT
27%
CHOL
2%
SOD
4%

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Ingredients for 6 servings

1 large shallot, minced (1/4 cup)

2 tablespoons fresh lemon juice

3 tablespoons extra-virgin olive oil

10 cups loosely packed arugula

1 medium fennel bulb, trimmed, halved lengthwise, cored, very thinly sliced

3 ounces ricotta salata or pecorino Romano, shaved into long strips with vegetable peeler

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