Grilled Fennel Salad

This grilled fennel salad is perfect for a summer lunch or a side dish for a barbecue. The fennel is roasted until it has a slightly smokey taste, which pairs well with the tartness of the lemon and the bitterness of the arugula.

1. Preheat the grill to medium heat.
2. Trim the tops off of the fennel bulbs and cut them in half lengthwise. Remove any tough outer layers.
3. Brush the fennel with olive oil and sprinkle with salt and pepper.
4. Grill the fennel for 5-7 minutes on each side, until it is tender and has grill marks.
5. Toast the pine nuts in a dry pan over medium heat until they are lightly browned.
6. Mix the juice of the lemon with 2 tbsp of olive oil and salt and pepper to make a dressing.
7. Arrange the arugula on a platter or individual plates.
8. Arrange the grilled fennel on top of the arugula.
9. Sprinkle with toasted pine nuts and Parmesan cheese.
10. Drizzle the lemon dressing over the salad and serve immediately. Enjoy!