2 lg round bulbs of fennel,
: trimmed, -- rinsed and
: dried
: Juice of 1 lemon
4 TB extra virgin olive oil
4 lg blood oranges, -- zest
: removed and set aside
1 pomegranate, rind removed
: and -- seeds extracted
8 oz hard pecorino -- (Sardo or
: Tuscan)
: Salt and pepper
Shave fennel on mandolin or slicer 1/32" 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.
