Fennel and Cheese Salad
This recipe is inspired by Linda Hughes of The Pasta Shop, in Oakland. Don't let the simplicity of this recipe fool you into thinking this salad has simple tastes. It's the perfect balance between sweet, tart, nuts, butter, and salt. Make it for your next potluck. It keeps well, and people adore it.
INGREDIENTS | SERVES 6
- 3 fresh fennel bulbs
- 1 crisp red apple
- ½ pound Pecorino Stagianato
- ¼ cup walnut oil
- Pinch of sea salt
- Freshly ground pepper
Wash and slice fennel and apple into very thin slivers, all about the same size.
Shave the Pecorino Stagianato, and then combine all of the ingredients in a serving bowl.
Let sit for 30 minutes, so flavors all combine, and serve.
