Arugula Salad With Fennel, Oranges And Pecorino Romano - cooking recipe

Ingredients

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

Preparation

Prepare fennel - using only the white bulb, shave thin slices on a mandolin or with a very sharp knife. Set aside.
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.
On 4 cold plates, arrange arugula. Top with orange sections, shaved fennel and pieces of pecorino-romano cheese.
Drizzle with olive oil and balsamic vinegar or balsamic \"glaze\" (see note below). Finish with a grinding of fresh black pepper and serve.
NOTE: You can find balsamic \"glaze\" in gourmet or Italian stores. It is a thicker, more concentrated balsamic vinegar.