Fennel, Arugula, and Radicchio Salad with Shaved Pecorino
2 medium fennel bulbs, trimmed
1 small head radicchio, leaves separated and torn into 2-inch pieces
12 small radishes, thinly sliced
1/4 cup extra virgin olive oil
2 tbsps white wine vinegar
1 shallot, minced
1 garlic clove, minced
Salt and pepper
3-ounce piece of pecorino cheese, shaved into thin slices
1 bunch baby radishes with leaves, for garnish
With a sharp knife or mandoline, shave the fennel into paper-thin slices. Place in a large bowl with the radicchio, arugula and radishes.
In a small bowl, whisk together the olive oil, vinegar, shallot and garlic to make a vinaigrette. Season with salt and pepper.
Toss the vinaigrette with the vegetables and scatter with the cheese and the optional grapfruit. Garnish with baby radishes.