1 long thin zucchini, sliced into paper thin coins
2 small fennel bulbs, trimmed and shaved paper-thin
2/3 cup loosely chopped fresh dill
1/3 cup fresh lemon juice, plus more if needed
1/3 cup EVOO, plus more if needed
fine grain sea salt
2 bags baby arugula
Honey, to taste
1/2 cup toasted nuts (pecans, almonds, pine nuts)
1/3 cup feta cheese, crumbled
Combine the zucchini, fennel and dill in a bowl and toss with the lemon juice, olive oil and 1/4 teaspoon salt. Set aside and marinate for 20 minutes, or up to an hour.
When you are ready to serve the salad, put the arugula in a large bowl. Scoop all of the zucchini and fennel onto the arugula, and pour most of the lemon juice dressing on top of that. Toss gently but thoroughly. Taste and adjust with more of the dressing, olive oil, lemon juice, or salt if needed. If the lemons were particularly tart, you may need to counter the pucker-factor by adding a tiny drizzle of honey into the salad at this point. Let your taste buds guide you.
Use your hand to pile salad on individual salad plates. Serve topped with toasted nuts and feta.