Classic Italian Insalata Verde

Warm a small dry skillet over medium-low heat. Add the pine nuts and toast for 3-4 minutes, shaking the pan every 30 seconds, until they are evenly golden and release a nutty aroma. Transfer immediately to a plate to cool — they burn quickly from residual heat.

Trim the fennel bulb by removing the stalks and any tough outer layers. Halve it lengthwise, cut out the core, and slice the bulb crosswise into paper-thin half-moons using a sharp knife or mandoline. Reserve a few wispy fronds for garnish.

In a small bowl, whisk together the lemon juice, olive oil, and honey until the dressing is smooth and emulsified. Season with salt and black pepper, then taste and adjust the balance of sweet and tart to your preference.

In a large bowl, combine the mixed greens and arugula with the sliced fennel. Drizzle the dressing over the leaves and toss gently with your hands to coat everything evenly without bruising the delicate greens.

Transfer the dressed salad to serving plates. Scatter the toasted pine nuts over the top, add the reserved fennel fronds, and finish with a final crack of black pepper. Serve immediately.