Fennel, Orange, Spinach, and Olive Salad with Shaved Parmesan

• 1 large bulb fennel, core and stems removed, fronds reserved
• 3 navel oranges, peeled
• 1/4 cup extra virgin olive oil
• 2 tablespoons minced shallots
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups baby spinach, stems removed, rinsed well and patted dry
• 20 oil-cured black olives
• 2 ounces Parmesan, thinly shaved with a vegetable peeler

1. Halve the fennel and thinly slice with a mandolin or very sharp knife.
2. Segment the oranges over a bowl to catch any juices.
3. Whisk together the orange juice, oil, shallots, salt and pepper.
4. Add the fennel, orange segments and spinach, and toss to coat.
5. Divide the salad among 4 plates and top each with 5 olives.
6. Top each salad with cheese and the reserved fennel fronds.
7. Serve immediately.

bulb fennel, oranges, extra virgin olive oil, shallots, salt, freshly ground black pepper, baby spinach, oil, parmesan

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fennel-orange-spinach-and-olive-salad-with-shaved-parmesan-recipe.html (may not work)