Recipe for Salad of Fennel, Arugula, and Ricotta Salata 
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Yield:
6
Ingredients:
Amount Ingredient
1 lrg shallot minced (1/4 cup)
2 tbl fresh lemon juice
3 tbl extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
10 cup loosely packed arugula
1 med fennel bulb trimmed, halved
lengthwise, cored, very thinly sliced
3 oz ricotta salata or pecorino Romano shaved long strips
Instructions:
Instructions: Whisk shallot and lemon juice in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Let stand 15 minutes to blend flavors.

Combine arugula and sliced fennel in large bowl. Toss with enough dressing to coat salad. Add shaved cheese; toss gently and serve.

This recipe yields 6 servings.

Comments: A young sheep"s-milk cheese such as Italy"s ricotta salata or pecorino Romano (which is easier to find) is best for this salad. Other good choices include Italian Toscanello and Manchego from Spain, which are also made from sheep"s milk.

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