• Salad: Remove stalks and fronds from fennel bulb and quarter bulb; slice thinly crosswise. In serving bowl, toss together fennel slices, arugula and red onion.
• Tomato & Ricotta Pesto Dressing: Whisk together olive oil, lemon juice, pesto and shallot; whisk in yogurt, salt and pepper.
• Drizzle dressing over salad; toss to coat well. Garnish with pumpkin seeds.

Tips:

• Add fresh orange or grapefruit segments to salad if desired.
• If preferred, replace pumpkin seeds with sunflower seeds.