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1
Place arugula, sliced fennel and fennel fronds (if using) in a mixing bowl, set aside.
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2
In a small separate bowl add the lemon juice, minced shallot, lemon zest, salt and pepper; whisk and let sit.
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3
Place the chicken sausage in a small saucepan over high heat with enough water to submerge it by about a third and bring to a boil. Let boil for about 5 minutes, turn sausage and let boil for another 5 minutes. The water in the pan should be almost cooked off.
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4
Transfer the sausage to a cutting board, return the pan to the stove, lower the heat to medium and let the water cook off completely.
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5
Meanwhile, slice the sausage lengthwise and then in half moons about 1/2 inch thick. Add 1 teaspoon of the olive oil to the pan, swirl to coat and throw the sausage back in. Sear on both sides by jerking the pan every minute or so until all pieces are golden brown, about 3-4 minutes total. Turn off heat.
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6
Whisk the 2 remaining teaspoons of olive oil into the lemon juice mixture, plus any oil from the pan you cooked the sausage in (for extra flavor, optional). Once blended, drizzle suitable amount over salad right before serving (careful not to overdress, all leaves should be coated but not dripping and no extra dressing pooling at the bottom of the bowl).
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7
Toss gently, transfer salad and sausage to a serving bowl and top with desired amount of shaved Parmesan cheese.
