ARUGULA, CHÊVRE AND FENNEL SALAD
Prepared in 10 minutes or less.

2 cups of arugula (rocket salad)
1 bulbs of fennel, halved and very finely sliced
½ cup black olives
1 bunch of lemon basil leaves, rinsed and chopped
½ lemon, seeded and juiced
1 cup chèvre, crumbled
2 fresh red chiles, deseeded and finely sliced
8 tbs extra-virgin olive oil
Salt and fresh pepper to taste

In a large bowl, toss the rocket, fennel, olives and lemon basil together.

In a small bowl, whisk 6 tablespoons of olive oil and just over half your lemon juice then season with salt and fresh pepper.

Add the dressing and toss well.  Divide over four plates and sprinkle with chevre and sliced chiles.  Serves 4.