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.
Palazzone Orvieto Classico/Terre Dineate 2012
Eddie’s Recipe Tip:
