Recipe for Fennel, Orange, Spinach, and Olive Salad with Shaved Parmesa

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Yield:

Ingredients:

Amount	Ingredient
1 lrg	fennel bulb core, stems removed,
	fronds reserved
3 x	navel oranges peeled
1/4 cup	extra-virgin olive oil
2 tbl	minced shallots
1/2 tsp	salt
1/4 tsp	freshly-ground black pepper
2 cup	baby spinach stems removed,
	rinsed well and patted dry
20 x	oil-cured black olives
2 oz	Parmesan thinly shaved with

Instructions:

Instructions: Halve the fennel and thinly slice with a mandolin or very sharp knife.

Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add the fennel, orange segments and spinach, and toss to coat.

Divide the salad among 4 plates and top each with 5 olives. Top each salad with cheese and the reserved fennel fronds.

Serve immediately.

This recipe yields 4 servings.

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