fennel arugula and pecorino salad with grapefruit vinaigrette

1 large fennel bulb (cored and thinly sliced)
5 ounces wild arugula
1 cup pecorino cheese (shaved)
grapefruit vinaigrette (recipe below)

grapefruit vinaigrette:
1 cup grapefruit juice (i use the brand "lambeth groves" since the ingredient is 100% grapefruit juice... no fillers)
3 tbsp. white balsamic vinegar
1/3 cup extra virgin olive oil
1 tbsp. dijon mustard
salt and pepper to taste

whisk all together except for the olive oil. while whisking slightly drizzle the olive oil into the already whisked ingredients until all of the oil is combined to create your dressing. makes about 1 1/2 cup dressing.

salad:
mix arugula and fennel together in a large bowl and drizzle dressing over, and mix together. serve on a plate and top with pecorino cheese.

enjoy :)

justin