Shaved-Fennel Salad with Oranges and Pecorino

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

25 minutes Prep: 10 minutes Cook: 15 minutes

86 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

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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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Nutrition Facts

Serving Size 10g

Amount per Serving

Calories 86 102% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 1.0g	7%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 0mg	0%
Total Carbohydrate 0.0g	0%
Dietary Fiber 0.0g	0%
Sugars 0.0g
Protein 0.0g	0%

Vitamin A	0%		Vitamin C	0%
Calcium	0%		Iron	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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