Fennel, Mushroom, and Arugula Salad

• 2 small fennel bulbs, trimmed, cored, and sliced thin
• 1/2 pound mushrooms, brushed
• 2 cups arugula
• 1/2 pound baby artichokes trimmed and quartered
• 1 lemon, sliced thin
• Extra-virgin olive oil
• 1/4 cup fresh lemon juice
• Coarse salt and pepper
• Fresh parmesan curls, to garnish

1. In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices.
2. Season with salt and pepper.
3. Plate on 6 to 8 salad plates.
4. Drizzle with oil and lemon juice.
5. Garnish with Parmesan curls.

fennel bulbs, mushrooms, arugula, artichokes, lemon, extravirgin olive oil, lemon juice, salt, parmesan curls

Taken from www.foodnetwork.com/recipes/fennel-mushroom-and-arugula-salad-recipe.html (may not work)