Shaved-Fennel Salad with Oranges and Pecorino

• 3/4 cup pomegranate juice
• 2 medium fennel bulb stalks cut off
• 2 each oranges
• 3 tablespoons olive oil, extra-virgin
• 13 cup romano cheese coarsely grated

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.
4. Cut peel, including all white pith, from oranges.
5. Cut segments free from membranes and coarsely chop.
6. Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
7. Arrange fennel and oranges on salad plates or put in a large salad bowl.
8. Sprinkle with cheese and drizzle with dressing.
9. Season with pepper.

pomegranate juice, fennel bulb stalks, oranges, olive oil, romano cheese

Taken from recipeland.com/recipe/v/shaved-fennel-salad-oranges-pec-48284 (may not work)