Ingredients:1-2 thinly sliced or thinly julienned Fennel Bulbs
3 Tbsp. coarsely chopped cilantro or parsley
4 Tbsp. House Blend Olive Oil
2 Tbsp. lemon juice (or try with our Strawberry Balsamic)
1 tsp. sea salt
fresh ground pepper, to taste
thinly sliced watermelon radishes (or any other type radish)
1/3 c. finely shaved Pecorino Romano
6-8 c. of mostly a mix of baby greens and a small amount of endive (or some type of firm greens to give structure to the delicate baby greens)
Place the first 7 items in a bowl and 1 tablespoon of Romano cheese and whisk together. Marinate in refrigerator for 1-2 hours (if you don't have the time, immediate use is just fine too). Pour over greens and toss. Then sprinkle generously with the rest of the Romano cheese and serve.
