Fennel and Arugula Salad with Pecorino Toscano

• Six 1/2-inch-thick baguette slices
• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 fennel bulbs, trimmed and very thinly sliced
• 1 large bunch of arugula, thick stems discarded
• 1/4 cup thinly sliced red onion
• 1/4 pound Pecorino Toscano cheese, shredded (1 cup)
• Salt and freshly ground pepper

1. Preheat the oven to 350.
2. Brush the baguette slices with 1 tablespoon of the olive oil, transfer to a baking sheet and toast for 15 minutes, until golden.
3. Let cool, then break the bread into 3/4-inch pieces.
4. In a large bowl, combine the remaining 3 tablespoons of olive oil with the lemon juice.
5. Add the fennel, arugula, onion, Pecorino cheese and croutons, season with salt and pepper, toss well and serve.

extravirgin olive oil, lemon juice, fennel bulbs, arugula, red onion, cheese, salt

Taken from www.foodandwine.com/recipes/fennel-and-arugula-salad-with-pecorino-toscano (may not work)