Finely shave the fennel bulb using a mandoline or sharp knife for thin slices. Rinse the arugula gently in cold water and pat dry. Segment the clementines by cutting away the peel and pith.

In a mixing bowl, combine the olive oil and lemon juice. Whisk vigorously until emulsified.

In a large salad bowl, toss arugula, shaved fennel, and clementines together. Drizzle with vinaigrette and combine gently.

Consider topping with crumbled feta cheese or avocado for added flavor. Serve immediately for optimal freshness.