Fennel Salad with Goat Cheese and Pine Nuts - Valerie Bertinelli

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups loosely packed baby arugula leaves (about 2 1/2 ounces)
• 1 fennel bulb, fronds chopped, bulb thinly sliced using a mandoline
• 1/2 cup crumbled goat cheese
• 2 tablespoons pine nuts, toasted