Recipe for Shaved Fennel with Blood Oranges, Pomegranates and Pecorino

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Yield:

Ingredients:

Amount	Ingredient
2 lrg	Round bulbs of fennel trimmed, rinsed,
	and patted dry
	Juice of 1 lemon
4 tbl	Extra-virgin olive oil
4 lrg	Blood oranges zest removed
	and set aside
1 x	Pomegranate rind removed
	and seeds extracted
8 oz	Hard pecorino (Sardo or Tuscan)
	Salt to taste

Instructions:

Instructions: Shave fennel on mandolin or slicer 1/32-inch thick into large metal mixing bowl. Toss with lemon juice and extra-virgin olive oil and set aside in refrigerator.

Remove pith and skin from orange, cut into segments and remove seeds, saving all juices. Toss segments into bowl with fennel, add pomegranates and toss gently to mix.

Arrange 4 tall piles in 4 separate plates. Shave pecorino in long shards over top of each plate and serve.

This recipe yields 4 servings.

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