1 bulb fennel, sliced very thin, fronds reserved
2 cups baby arugula
3 tbsp Olive That EVOO of your choosing
1 tbsp Olive That Sicilian Lemon White Balsamic
Salt and pepper to taste

1) In a large bowl toss together fennel, fennel fronds, and arugula.
2) Drizzle olive oil and vinegar overtop and season with salt and pepper.
3) Toss and serve.