Peppery arugula leaves and sweet fennel bulb are topped with toasted pine nuts and Parmesan, then tossed a tangy lemon dressing.
Posted: Dec. 12, 2010
| Cooks I Like
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Read our allrecipes.com blog