Arugula Salad With Fennel, Oranges And Pecorino Romano

• 5 ounces arugula
• 4 mandarin oranges, peeled and sectioned
• 1 fennel bulb, white part shaved
• 4 ounces pecorino romano cheese
• 4 tablespoons olive oil, high quality fruity flavored
• 3 tablespoons balsamic vinegar (or balsamic "glaze")
• fresh ground black pepper

1. Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
2. Prepare pecorino-romano cheese - finely grated cheese does NOT have enough flavor "punch", so buy your cheese in bulk and create larger pieces, such as match-stick size or larger shavings.
3. On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
4. Drizzle with olive oil and balsamic vinegar or balsamic "glaze" (see note below). Finish with a grinding of fresh black pepper and serve.
5. NOTE: You can find balsamic "glaze" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.

arugula, oranges, fennel, pecorino romano cheese, olive oil, balsamic vinegar, fresh ground black pepper

Taken from www.food.com/recipe/arugula-salad-with-fennel-oranges-and-pecorino-romano-410063 (may not work)