Shaved Fennel with Blood Oranges, Pomegranates and Pecorino
| Yield: | 1 Servings |
| Categories: |
| 2 | lg | Round bulbs of fennel, trimmed,; rinsed and dried |
| Juice of 1 lemon | ||
| 4 | tb | Extra virgin olive oil |
| 4 | lg | Blood oranges,; zest removed and set aside |
| 1 | Pomegranate, rind removed and; seeds extracted | |
| 8 | oz | Hard pecorino; (Sardo or Tuscan) |
| Salt and pepper |
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