Shaved Fennel and Arugula Salad

This week's link is part of a blog posting from Eating Appalachia by Jes.  It featues a Shaved Fennel and Arugula salad from Chef Sarah Dunning at Gymnopedie in Athens.  To read the whole mouth watering post follow the link.
http://eatingappalachia.com/2012/02/27/gymnopedie-athens-ga/

Here it is, enjoy.
Fourth course was an Arugula Salad with Shaved Fennel, Pear, Mint, and Toasted Almonds. In other words, a ridiculously good, simple salad with little notes of surprise like the perfectly toasted almonds that tasted the most almond-y of any almond I’ve eaten. Those almonds aren’t your nut mix variety. Between the spicy deepness of the arugula, the earthy notes of fennel, and the bright lift of the pear and mint, this salad elevated the idea of a simple tossed salad. Instead of being drenched in dressing, every piece of the salad shone with its own taste, and when combined, it created a perfect harmony. Again, I’m inspired to get back to the drawing board with what I consider a salad, to really reconsider the ingredients and enjoy them for what they are, not what they could be all dressed up.