Orange and Fennel Pollen Salad


4 oranges, peeled, seeded and diced
1/4 Cup Extra Virgin Olive Oil
1 head romaine, boston or butter lettuce
1 tsp Coarse Sea Salt
1 tsp freshly ground Black Pepper
8 oz goat cheese
Fennel Pollen


Peel, remove seeds, and chop the oranges. Gently toss the fruit with the olive oil, salt and pepper.

Tear the lettuce (if you’re using romaine, tear into strips about 4 in long; otherwise, if you’re using a small head lettuce, the individual leaves should be just the right size). Arrange the lettuce in a single layer on a pretty platter.

The lettuce leaves will serve as little edible serving plates for the fruit, cheese and fennel pollen.

Put a piece or two of orange on each lettuce leaf.

Using a melon baller, or spoon, or your hands, roll the goat cheese into small (2 tsp-ish) balls. Gently put a cheese ball on top of the oranges in each lettuce “plate.”

Garnish each cheese ball with a sprinkle of fennel pollen. Serve immediately.