Fennel, Mushroom & Gruyere W' Orange Vinaigrette

1. 1

   Remove any tough or bruised layers on fennel bulbs. Cut away feathery tops and root ends, reserving some of the fennel fronds for

2. 2

   garnish.

3. 3

   Wash the trimmed bulbs and shave as thinly as possible on a mandoline or Asian slicer and scatter over a large platter.

4. 4

   Trim a thin slice off mushroom stems, and brush any dirt off with a dampened cloth. Shave cross sections that include the cap and stem as thinly as possible. Scatter over fennel, and season lightly with salt and freshly ground pepper. Arrange the shaved cheese over

5. 5

   the mushrooms and fennel.

6. 6

   Finely grate the zest of one orange letting it fall nto a small bowl. Cut the orange in half and squeeze the juice of one half of it into the bowl. (reserve other half to use if needed). Cut a slice from top and bottom of second and third oranges, deep enough to expose the flesh. Resting orange on one end, remove peel by cutting down deep enough to expose flesh. Working over the bowl of juice and zest, cut between membranes to release the orange segments. Repeat with remaining orange. Arrange orange segments around fennel, mushrooms and cheese.

7. 7

   For vinaigrette: Peel shallot, dice finely and stir it into the small bowl of orange zest and juice. Add a pinch of salt and then whisk in the sherry vinegar and olive oil. Spoon vinaigrette evenly over salad and scatter minced fennel fronds over the top.

* Per serving · 4 servings · Values may vary.

No additional tips available.