Shaved-Fennel Salad With Oranges And Pecorino

1. 1

   Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.

2. 2

   Transfer to a small bowl or measuring cup and quick-chill in an ice bath.

3. 3

   Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.

4. 4

   Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.

5. 5

   Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.