Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the lemon juice, olive oil, and honey.

Finely chop the garlic using a chef’s knife or alternatively mince it finely with a knife.

Grate the parmesan cheese.

Finely shave the fennel using a mandoline, or alternatively a chef’s knife.

To make dressing; add honey to a boil with garlic clove, and add lemon juice. Whisk very quickly and drizzle in the olive oil to make the dressing; adjust with salt and pepper to taste.

To make the parmesan crisps; heat a medium nonstick pan over medium high heat. Add about 1 tablespoon of grated parmesan cheese. Let melt and cook until golden brown. Transfer the melted cheese using a This word has been an eternal struggle amongst Growing Chefs staff. Is it a flipper? Is it a mixer? Is it offset? All I can tell you is that it is a cooking utensil with a wide, flat blade that is not sharp.spatula to a baking sheet lined with parchment paper to cool.

In a large bowl, add arugula and shaved fennel, and toss with salad dressing to taste. Sprinkle parmesan crisps on top, broken up a bit if desired, and serve.