ARUGULA FENNEL AND BEET SALAD - STEPHEN LYLE

For Salad:

2 cups arugula

1/3 cup diced beets (roasted or steamed)

1/2 medium sized fennel bulb sliced as thin as possible

2 tablespoons shaved parmesean

2 tablespoons parsley chopped

salt and pepper to taste

Dressing:

The juice of at least half a lemon and at least 2 tablespoons of really good extra virgin olive oil

In one bowl combine the arugula, fennel, and half the parsley, season and dress with a little more than half the lemon and olive oil

In a second bowl season and dress the beats and the remaining parsley with the remaining lemon and olive oil

Place the arugula mixture from the first bowl down on a plate, then top with the beets from the second bowl

Garnish with parmesean cheese and a drizzle of olive oil