* 1 large bulb fennel, core and stems removed, fronds reserved
* 3 navel oranges, peeled
* 1/4 cup extra virgin olive oil
* 2 tablespoons minced shallots
* 1/2 teaspoon sea salt
* 1/4 teaspoon freshly ground black pepper
* 2 cups baby spinach, stems removed, rinsed well and patted dry
* 20 oil-cured black olives
* 2 ounces Parmesan, thinly shaved with a vegetable peeler
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1. Remove core and stems from fennel bulb. Keep fronds. Cut fennel into halves and slice.
2. Next, slice oranges over a cup or bowl to preserve juice.
3. Using the bowl with the orange juice, add shallots, oil, salt and pepper and whisk together. Add in orange segments, spinach and fennel, tossing to coat well.
4. Divide salad and top with olives, cheese and fennel fronds. Serve immediately.
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