Shaved-Fennel Salad With Oranges And Pecorino

• 3/4 cup bottled pomegranate juice
• 2 medium fennel bulbs (1 1/2 pounds total), stalks cut off
• 2 navel oranges
• 3 tablespoon extra-virgin olive oil
• 1/3 cup coarsely grated Pecorino Romano
• Equipment: an adjustable-blade slicer

1. Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
2. Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
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. Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
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.

pomegranate juice, fennel bulbs, oranges, extravirgin olive oil, romano

Taken from www.epicurious.com/recipes/food/views/shaved-fennel-salad-with-oranges-and-pecorino-351149 (may not work)