Arugula Salad with fennel, orange slices and pecorino
| Serves 4 |
Ingredients
5 cups arugula leaves
1/2 head fennel (washed thoroughly and thinly sliced)
2 medium sized Valencia oranges (peeled, sectioned and chopped)
1/2 lb chunk pecorino
8 tbsp extra virgin olive oil (tasting quality)
Pinch Coarse sea salt and freshly ground black pepper
Directions
Wash and dry lettuce. Place in salad bowl along with fennel and oranges. Drizzle with olive oil and add the salt and pepper, then toss to coat thoroughly. Finally, shave large pieces of pecorino on top, or individually on each serving. Devour!