Finoccio E Arancia Recipe
Fennel and oranges with pomegranate reduction and pecorino cheese
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Pomegranate Reduction
In a small saucepan, combine pomegranate seeds and 1/2 cup of water. Bring to a boil, then reduce heat and simmer for about 15 minutes until the seeds burst and the mixture reduces to a syrupy consistency. Strain the mixture to remove the seeds and set aside.
- 2
Prepare the Salad
In a large bowl, combine the thinly sliced fennel and orange segments. Drizzle with olive oil and balsamic vinegar. Season with salt and black pepper to taste. Toss gently to combine.
- 3
Serve
On a serving plate, arrange the fennel and orange salad. Drizzle with the pomegranate reduction and top with shaved pecorino cheese. Serve immediately.