Arugula Salad with Lemon and Pine Nuts (adapted from CookingLight)

1/2 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon honey
3/8 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons olive oil
5 ounces baby arugula
1/2 cup shaved fennel
1/4 cup pecorino Romano cheese
3 tablespoons toasted pine nuts

Combine lemon zest,lemon juice, honey, kosher salt, and black pepper in a small bowl. Slowly drizzle in olive oil, whisking constantly, until emulsified. Combine baby arugula and shaved fennel in a large bowl. Toss with dressing, and top with pecorino Romano cheese and toasted pine nuts.

You can serve as is, top with chicken, or make it your new favorite pizza topping. The options are endless!