Fennel and Arugula Salad with Meyer Lemon Vinaigrette

Combine lemon juices in a lidded jar, and season to taste with salt and pepper. Add oil, cover, and shake to combine. Chill until ready to serve.

Using a mandoline, thinly slice fennel bulbs lengthwise. Place in a bowl of ice water for 10 minutes; drain and pat dry.

Arrange arugula, pea tendrils, fennel, and snap peas on a large platter. Drizzle with dressing just before serving.