Begin by finely shaving the fennel using a sharp knife or a mandoline slicer. Rinse arugula under cold water and pat dry. Segment clementines by removing peel and pith.

In a mixing bowl, combine olive oil and lemon juice. Whisk until emulsified and slightly thickened.

In a large bowl, combine arugula, fennel, and clementine segments. Drizzle with vinaigrette and toss gently.

Transfer to a serving platter and garnish if desired. Enjoy fresh!