|2 larges||Round bulbs of fennel, trimmed,; rinsed and dried|
|Juice of 1 lemon|
|4 tablespoons||Extra virgin olive oil|
|4 larges||Blood oranges,; zest removed and set aside|
|1||Pomegranate, rind removed and; seeds extracted|
|8 ounces||Hard pecorino; (Sardo or Tuscan)|
|Salt and pepper|
Shave fennel on mandolin or slicer 1/32" 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.
Yield: 4 servings
Recipe By :MOLTO MARIO SHOW #MB5614 Posted to MC-Recipe Digest V1 #267 Date: Tue, 29 Oct 1996 08:39:08 -0500 From: Meg Antczak <meginny@...>