Yields: 2 people

2 each       Blood Oranges, Cut into Wheels, no white peels

2 cups       Baby Arugula

½ each      Fennel Bulb, Shaved thin on a mandoline, store in water

½ cup       Kalamata Olives, Pitted, Sliced

½ cup       Walnuts, Toasted

¼ cup       Fiscalini San Joaquin Gold Cheese, Shaved Thin

1 branch    Fennel, Fronds (the green leaves that look like Dill)

2 Tbs.       Balsamic Vinegar

2 Tbs.       Sciabica Extra Virgin Olive Oil

1 tsp.        Balsamic Glaze

To Taste    Salt and Pepper

Method:

-In a stainless steel bowl, make vinaigrette with equal parts Balsamic Vinegar and Sciabica Extra Virgin Olive Oil.

-Add Baby Arugula, Shaved Fennel, Kalamata, Toasted Walnuts, and Salt and Pepper to taste.

-Place on plate, then add shave Fiscalini San Joaquin Gold Cheese on top.

-Arrange Sliced Oranges, place fennel fronds on top, place Fiscalini San Joaquin gold shavings on top, sprinkle with sea salt, Sciabica Extra Virgin Olive Oil, & Balsamic Glaze

Executive Chef, John M. Surla

Proprietor, Fina & Surla’s