Arugula, Fennel, and Preserved Lemon Salad Recipe – Sunset Magazine

Ingredients

• 1/2 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons chopped salt-preserved lemon, preferably Meyer*
• 2 large garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 3 small bulbs fresh fennel, ends trimmed, some feathery tops reserved
• 2/3 pound arugula (2 to 3 bunches), ends trimmed, rinsed and spun dry