Shaved Fennel and Green Apple Salad with Orange Dressing and Ricotta Salata

Ingredients

Dressing:

• 1/3 cup olive oil
• 1 large shallot, minced
• 2 navel oranges, juiced
• 1/2 navel orange, zested
• 1 small lemon, juiced
• 2 teaspoons Dijon mustard
• Couple pinches salt
• About 15 to 20 grinds black pepper

Salad:

• 1 bulb fennel, shaved with a knife or mandoline (about 2 to 3 cups), fronds reserved and chopped
• 1 Granny Smith apple, peeled, cored and sliced into 1/8-inch thick slices, then cut into matchsticks
• 1/4-pound ricotta salata, shaved

Directions

Combine dressing ingredients in a sealable container and shake to emulsify.

Combine shaved fennel, some of the fronds, and apple in a mixing bowl and toss. Toss the salad with the dressing. Distribute between serving plates. Top with shaved cheese and scatter a few more chopped fennel fronds over the top. Serve immediately.