Shaved Fennel and Blood Orange Salad

Sweet and citrusy, this salad is as beautiful as it is simple to prepare.

Ingredients

1 1/2 lbs. of fresh fennel, trimmed, thinly sliced, fronds chopped and set aside

2 blood oranges, peeled and sliced

2 T. fresh lemon juice

4 T. extra virgin olive oil

1/2 t. coarse kosher salt

1/4 t. fresh ground black pepper

1/4 c. fresh shaved Parmesan

In a small bowl, whisk together lemon juice and olive oil. Season with salt and pepper.

Combine thinly sliced fennel and sliced blood oranges. Toss with lemon dressing.

Serve salad in a shallow serving bowl. Top with shaved Parmesan and chopped fennel fronds.
Pair with Palazzone Orvieto Classico/Terre Dineate 2012

Eddie's Recipe Tip:

Try substituting pink grapefruit or Cara Cara oranges for the blood oranges.