Arugula salad with Fennel, Parmesan, toasted Pine Nuts & Balsamico by Steven Dolby

(Serves 4 people)
INGREDIENTS
2 Handfuls arugula
1 Small fennel bulb
3 Tbsp Aceto balsamico
100g Parmesan
1/3 Cup E V olive oil
50g Pine nuts
Fennel tops (for garnish)
Salt & ground black pepper (to taste)

© STEVEN DOLBY