Active Time

　　25 min

　　Total Time

　　25 min

　　Jazz up your winter repertoire with a tangy, colorful pomegranate dressing that melds fennel and oranges with salty Pecorino

　　

Ingredients

Makes 4 (first course) meals

　　3/4 cup bottled pomegranate juice

　　2 medium fennel bulbs (1 1/2 pounds total), stalks cut off

　　2 navel oranges

　　3 tablespoon extra-virgin olive oil

　　1/3 cup coarsely grated Pecorino Romano

　　Equipment: an adjustable-blade slicer

　　

Step 1

Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.

　　

Step 2

Transfer to a small bowl or measuring cup and quick-chill in an ice bath.

　　

Step 3

Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.

　　

Step 4

Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.

　　

Step 5

Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.