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Black Olive Parmesan Salad |
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Ingredients
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* 1 large bulb fennel, core and stems removed, fronds reserved
* 3 navel oranges, peeled
* 1/4 C extra virgin olive oil
* 2 TBSP minced shallots
* 1/2 tsp salt
* 1/4 tsp freshly ground black pepper
* 2 C baby spinach, stems removed, rinsed well and patted dry
* 20 oil-cured black olives
* 2 oz Parmesan, thinly shaved with a vegetable peeler
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Directions
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1. Remove core and stems from the fennel bulb.
2. Keep fronds. Cut fennel into halves and slice.
3. Slice oranges over a cup or bowl to preserve juice.
4. Using the bowl with the orange juice, add shallots, oil, salt, and pepper and whisk together.
5. Add in orange segments, spinach, and fennel.
6. Toss to coat well.
7. Divide salad and top with olives, cheese, and fennel fronds.
8. Serve immediately.
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Story
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There is a whole lot going on in this salad! Oranges for sweet, fennel for savory, shallots for bite, and the black olives just to give the salad a final "awwww" taste. Save this salad for the grownups. Pour a nice glass of wine, and enjoy!
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