SICILIAN ORANGE SALAD
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
-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