Salad with Oranges, Fennel, Apples, and Pecorino Cheese

If you’ve never tried fennel, I hope you do. It’s delicious: crunchy with a slight anise flavor. Barb L.

Serves: 4


2 oranges

1 fennel bulb, fronds and outer husk trimmed, quartered and thinly sliced (I used a mandolin)

6 lettuce leaves, cut into strips

1 green apple, peeled, cored, and cut into small chunks

2 Tbsp Flying Olive Blood Orange Extra Virgin Olive Oil

½ - 1 tsp Flying Olive Chipotle (a little spicy), or Harissa (medium hot) Extra Virgin Olive Oil (leave out if you don’t want any spice)

½ tsp salt

2 Tbsp Flying Olive Grapefruit Balsamic Vinegar

¼ tsp mild curry powder

¼ tsp ground coriander

½ tsp honey, more to taste

2-3 Tbsp chopped fresh cilantro

½ cup pecorino or parmesan cheese (Get the good stuff) cut into curls or strips with a veggie peeler


Peel the oranges, removing as much of the pith (the white part) as possible. Separate them into sections and cut the orange wedges in half. Prepare the fennel, lettuce, and apples.

Mix together the Flying Olive Blood Orange Extra Virgin Olive Oil, Spicy Extra Virgin Olive Oil of Choice, salt, Flying Olive Grapefruit Balsamic Vinegar, curry and coriander powders in a small bowl or lidded jar. Shake until well combined.

Put the oranges, fennel, lettuce, and apple in a large bowl. Pour half the dressing over them and toss well. Be sure the apples are well covered with dressing so that they won’t brown. Add more dressing as desired. Add the chopped cilantro and the pecorino cheese curls and serve.

Inspired by a recipe by Angelo Acquista, M.D., The Mediterranean Family Table. Harper-Collins, 2015

Submitted by Chuck and Barb L.