Fennel, Orange, Spinach, And Olive Salad With Shaved Parmesan

By á-174942

Ingredients

• 1 large fennel bulb core, stems removed, fronds reserved
• 3 navel oranges peeled
• 1/4 cup extra-virgin olive oil
• 2 tablespoons minced shallots
• 1/2 teaspoon 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

Details

Servings 4

Preparation

Step 1

Halve the fennel and thinly slice with a mandolin or very sharp knife.

Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add the fennel, orange segments and spinach, and toss to coat.

Divide the salad among 4 plates and top each with 5 olives. Top each salad with cheese and the reserved fennel fronds.

Serve immediately.

This recipe yields 4 servings.