A NOTE FROM CHEF: Like my family before me, gardening runs in our blood. From deer tongue to lamb’s ear to shiso and everything in between, my mother and I only cultivated nature’s toughest crops. It was during those sun-soaked days on the farm that I discovered my passion for crafting salads as rich and unforgettable as my childhood memories. Stay fresh, my friends.
By Chef Scott Hybbeneth
INGREDIENTS
- 2Â fennel bulbs, cleaned
- ½ pound arugula, washed
- 6Â oranges, cut into segments
- ½ C mint leaves
- 1Â lemon juiced
- 1Â orange, juiced
- 1/3 C olive oil
- 1 C shaved pecorino cheese
- Salt and pepper to taste
STEP 1
Slice the fennel bulbs as thin as possible, preferably with a mandoline. Store the slices in ice water.
STEP 2
Mix the lemon and orange juice in a small bowl. Whisk in the olive oil.
STEP 3
Drain the fennel slices and shake them dry.
STEP 4
Combine the fennel, arugula, orange segments, and mint together in a large bowl.
STEP 5
Pour the vinaigrette over and toss the salad to distribute evenly. Season with salt and pepper.
STEP 6
Top the salad with the shaved pecorino.
TO SERVE:
Enjoy with a glass of Carboy’s 2022 Blan.CO White Blend from Grand Valley, Colorado.
