Shaved Fennel With Blood Oranges, Pomegranates And Pecorino

Shaved Fennel With Blood Oranges, Pomegranates And Pecorino

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

2	large	round bulbs of fennel -- trimmed, rinsed,
1	medium	lemon -- juice of
4	tablespoons	extra-virgin olive oil
4	large	blood oranges -- zest removed
1	medium	pomegranate -- rind removed
8	ounces	hard pecorino -- (sardo or tuscan)
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste

Preparation:

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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5614)