- 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
- Boil pomegranate juice in a small heavy saucepan until reduced to about 1/4 cup, about 6 minutes.
- Transfer to a small bowl or measuring cup and quick-chill in an ice bath.
- Meanwhile, cut fennel into paper-thin slices with slicer. Cut peel, including all white pith, from oranges. Cut segments free from membranes and coarsely chop.
- Whisk 1/2 teaspoon salt into pomegranate juice, then whisk in oil.
- Arrange fennel and oranges on salad plates or put in a large salad bowl. Sprinkle with cheese and drizzle with dressing. Season with pepper.