Farm Apprentice Ian’s Mom sent us this salad to celebrate Fennel harvest!
Ingredients
2 TBSP fresh orange juice
2 TBSP olive oil
1 TBSP balsamic vinegar
1 lb. Fennel bulbs, trimmed, cored, thinly sliced
1 bag Arugula
1 large orange, peel and pith removed, cut into ½” pieces
1 oz. Pecorino Romano cheese, shaved
Directions
Whisk first 3 ingredients in large bowl. Add fennel, arugula, oranges, and cheese; toss to coat. Season with salt and pepper.
Enjoy!