Fennel, Orange, Spinach, And Olive Salad With Shaved Parmesa

Recipe Ingredients

1		Fennel bulb - core, stems removed, (large)
		Fronds reserved
3		Navel oranges - peeled
1/4 cup	59ml	Extra-virgin olive oil
2 tablespoons	30ml	Minced shallots
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 cups	474ml	Baby spinach - stems removed,
		Rinsed well and patted dry
20		Oil-cured black olives
2 oz	56g	Parmesan - thinly shaved with
		A vegetable peeler

Recipe Instructions

Halve the fennel and thinly slice with a mandolin or very sharp knife.

Segment the oranges over a bowl to catch any juices. Whisk together the orange juice, oil, shallots, salt and pepper. Add the fennel, orange segments and spinach, and toss to coat.

Divide the salad among 4 plates and top each with 5 olives. Top each salad with cheese and the reserved fennel fronds.

Serve immediately.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E25) - from the TV FOOD - NETWORK

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