Finely mince the garlic.
Add garlic, oregano, salt, pepper, and stevia to a small mixing bowl.
Pour in the lemon juice.
Note: Before cutting the lemon, roll it on the counter with slight pressure. This will break the cell walls and release more juice. Cut in half and juice into mixing bowl, catching any seeds.
While slowly drizzling in olive oil, whisk vigorously and continually while adding to the mixing bowl and set aside.
Slice the fennel bulb thinly.
Toss the arugula and fennel and top with salad dressing.
Serving Size 1
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
