Arugula Salad With Fennel, Oranges and Pecorino Romano |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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! 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 |
Directions:
1. Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
2. 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.
3. On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
4. Drizzle with olive oil and balsamic vinegar or balsamic glaze (see note below). Finish with a grinding of fresh black pepper and serve.
5. NOTE: You can find balsamic glaze in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.
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