Shaved-Fennel Salad with Oranges and Pecorino

Jazz up your winter repertoire with a tangy, colorful pomegranate dressing.

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25 minutes Prep: 10 minutes Cook: 15 minutes

86 calories per serving view nutrition facts

Ingredients

3/4	cup	pomegranate juice
2	medium	fennel bulbs	stalks cut off
2	each	navel orange
3	tablespoons	olive oil, extra-virgin
1/3	cup	pecorino romano cheese	coarsely grated

Directions

Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.

Transfer to a small bowl or measuring cup and quick-chill in an ice bath.

Meanwhile, cut fennel into paper-thin slices with slicer.

Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.

Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.

Arrange fennel and oranges on salad plates or put in a large salad bowl.

Sprinkle with cheese and drizzle with dressing.

Season with pepper.

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