Arugula Salad With Fennel, Oranges and Pecorino Romano

Name: Arugula Salad With Fennel, Oranges and Pecorino Romano
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 5 ounces arugula; 4 mandarin oranges, peeled and sectioned; 1 fennel bulb, white part shaved; 4 ounces pecorino romano cheese; 4 tablespoons olive oil, high quality fruity flavored; 3 tablespoons balsamic vinegar (or balsamic "glaze"); fresh ground black pepper

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Recipe by CookinDiva

This sophisticated salad features fresh and vibrant flavors. Although it is quick and simple to make, it is elegant when plated artistically and perfectly worthy of a dinner party of a Valentine's Day dinner. Ironically, I grew up in an Italian household and we enjoyed orange slices drizzled with olive oil and a grinding of black pepper, as well as fennel dipped in oil and pepper, so these flavors seem normal and well balanced to my palate!

READY IN: 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

5

ounces arugula
4

mandarin oranges, peeled and sectioned
1

fennel bulb, white part shaved
4

ounces pecorino romano cheese
4

tablespoons olive oil, high quality fruity flavored
3

tablespoons balsamic vinegar (or balsamic "glaze")
fresh ground black pepper

DIRECTIONS

Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
Prepare pecorino-romano cheese - finely grated cheese does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings.
On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below). Finish with a grinding of fresh black pepper and serve.
NOTE: You can find balsamic "glaze" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.

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