Delicate Citrus & Fennel Salad with Shaved Parmesan

1.Prepare the vinaigrette: In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, honey, salt, and pepper until fully emulsified and smooth. Set aside.

2.Prepare the fennel: Using a mandoline or a very sharp knife, slice the fennel bulbs as thinly as possible. Place the slices in a large bowl.

3.Prepare the oranges: Using a sharp knife, carefully remove the peel and white pith from the oranges. Working over a bowl to catch the juice, slice between the membranes to release the individual segments (supremes).

4.Combine the salad components: Add the orange segments, arugula, and chopped parsley to the bowl with the sliced fennel.

5.Dress the salad: Pour about three-quarters of the vinaigrette over the salad mixture. Gently toss everything together until the vegetables and greens are lightly coated. Add more dressing if necessary, but avoid over-dressing.

6.Plate and finish: Divide the salad among serving plates. Top generously with the shaved Parmesan cheese and sprinkle with toasted pine nuts.

7.Serve immediately as a light and refreshing appetizer.