Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         round bulbs of fennel -- trimmed, rinsed,
                        and patted dry
   1                    lemon -- juice of
   4      tablespoons   extra-virgin olive oil
   4      large         blood oranges -- zest removed
                        and set aside
   1                    pomegranate -- rind removed
                        and seeds extracted
   8      ounces        hard pecorino -- (sardo or tuscan)
                        salt -- to taste
                        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)