Fontina, Arugula and Artichoke Salad
- 6 oz Fontina cheese , sliced
- ½ lb arugula
- 4 artichokes
- 1 lemon
- 8 tablespoons Extra Virgin Olive Oil
- black pepper
Wash and dry the arugula. Prepare the dressing by whisking together the oil with the lemon juice, salt and pepper. Trim the artichokes and keep only the center part and the tender leaves. Wash, dry and cut into quarters. Then julienne the artichokes. Dip them in the dressing and then arrange them on the center of the serving dish. Place arugula around the outside, framing the artichokes. Place sliced fontina on the artichokes and drizzle the remaining dressing on top. Serve.