Fennel & roasted pepper salad with arugula & parmesan

This salad is chock full of Italian flavors, more of a classic antipasto platter preparation than a tossed salad. It makes for a pretty addition to the table when entertaining. Fennel offers more flavor than celery, but can be as tough and fibrous if it's not sliced as thinly as possible. If you have a mandoline, this is the time to use it. The parmesan that tops the salad also benefits from an ultra thin slice. Use a vegetable peeler or cheese shaving knife for it, and garnish the salad with a generous sprinkling of cracked black pepper before serving. A fabulous side to a simple pizza or Italian flatbread, the salad is also great on its own, served with a crusty ciabatta loaf.