Calamari, Fennel and White Bean Salad with Arugula

For the vinaigrette:

1/2 cup extra-virgin olive oil Ask a question about this ingredient

3 tablespoons freshly squeezed lemon juice Ask a question about this ingredient

1 small garlic clove, minced Ask a question about this ingredient

1/2 teaspoon finely grated lemon zest Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

1/4 teaspoon freshly ground black pepper Ask a question about this ingredient

For the salad:

2 cups cooked cannellini beans (or 1 16 ounce can, drained and rinsed) Ask a question about this ingredient

1 small fennel bulb, ends and fronds trimmed, thinly sliced Ask a question about this ingredient

1 tablespoon extra-virgin olive oil Ask a question about this ingredient

1 garlic clove, minced Ask a question about this ingredient

1/4 teaspoon red pepper flakes Ask a question about this ingredient

1 pound calamari bodies and tentacles, bodies cleaned and sliced in 1/4 inch rings Ask a question about this ingredient

1 teaspoon salt Ask a question about this ingredient

4 cups arugula leaves, washed and dried Ask a question about this ingredient

1/4 cup shaved Parmigiano-Reggiano cheese Ask a question about this ingredient

Chopped Italian parsley leaves for garnish Ask a question about this ingredient