DRESSING
1 tablespoon fresh lemon juice
1 teaspoon dijon-style mustard
salt and freshly ground black pepper
4 tablespoons olive oil

SALAD
5 cups arugula leaves -- trimmed, washed, dried, and chilled
1 small red onion -- peeled, cut into very thin rings
1 cup shaved fennel bulb
1/2 cup shaved Oregon Sublimity cheese

In a large bowl whisk together the lemon juice and mustard, seasoning with salt and pepper to taste. Soak the onion in ice water for 15 minutes. Drain the red onion and pat dry.

Just prior to serving the salad, add the arugula and red onion to the dressing and toss to coat. Add the shaved fennel. Taste and adjust seasoning with additional lemon juice, salt and pepper if necessary. Divide the salad among four chilled salad plates. Sprinkle the salad with the shaved cheese and serve immediately.

Serves 4