Linea con olive nere, arance e finocchi


Use a potato peeler to obtain the orang zest, eliminating the bitter white part, and blanch it for a minute.
Peel the orange using a sharp knife, and cut the flesh only into large cubes. Finely slice the fennel, chop up the leaves, mix all the ingredients together and add the olives, seasoning with oil, salt and pepper.
Dress the cheeses with this fragrant salad and enjoy.