Begin by trimming the fronds and base from the fennel bulb. Using a mandoline or sharp knife, carefully shave the fennel into thin slices until you have about 2 cups.

Next, rinse the arugula under cold running water to remove any dirt. In another bowl, segment the clementines, removing any seeds.

In a mixing bowl, combine 1/4 cup of extra virgin olive oil with the juice from one freshly squeezed lemon. Use a whisk to blend until emulsified.

In a large serving bowl, gently toss together the arugula, shaved fennel, and clementine segments. Drizzle the vinaigrette over the mixture and mix carefully.

Serve immediately and garnish with optional toppings like crumbled feta cheese or nuts if desired.