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Shaved-Fennel Salad with Oranges and Pecorino
- 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
Directions:View on Epicurious
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