4 Tbsp SOOC Milanese Gremolata Infused Olive Oil
2 Tbsp fresh Lemon Juice
1 tsp SOOC French Citrus Fennel Sea Salt
Fresh ground Pepper, to taste
2 Tbsp flat leaf Parsley, finely chopped
2 bulb Fennel, trimmed and thinly sliced
3 cups Mixed Baby Greens, washed
⅓ cup Pecorino Romano, finely shaved
Thoroughly whisk together the Milanese Gremolata Olive Oil, lemon juice, French Citrus Fennel Sea Salt, pepper, and parsley in a large bowl. Add the shaved fennel and toss to coat. Marinate in the refrigerator for 2 hours.
To plate, arrange the shaved fennel over a bed of mixed baby greens. Pour any remaining dressing over the fennel and greens. Sprinkle with shaved Pecorino and fresh ground pepper.