Shaved-Fennel Salad with Oranges & Pecorino

Directions

Boil pomegranate juice in a small heavy saucepan until reduced to about ¼ 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 ½ 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.