Fennel Salad with Blood Oranges and Parmesan
1 large fennel bulb
2 blood oranges
1/2 cup coarsely chopped Medjool dates
1/4 cup extra-virgin olive oil
Sea salt and ground pepper
1 cup shaved Parmesan cheese
Trim fennel, peeling away any woody, fibrous outer layers and tough core and reserving fronds. Using a mandoline, cut fennel bulb into paper-thin slices. In a bowl, mix fennel slices with reserved fronds.
Peel and segment oranges, letting each segment and juices drop into a bowl. Add fennel, dates, olive oil and salt and pepper to taste to orange segments and toss well to coat. Divide among individual plates, sprinkle with Parmesan and serve at once. Serves 4.