This salad balances nutrition and flavor perfectly, making it an excellent choice for a neighborly barbecue or a quick office lunch. You can easily make it your own by swapping out the pistachios for sunflower seeds, sliced almonds, or any other nut you prefer. And if Pecorino cheese isn’t your thing, crumbled feta or goat cheese makes for wonderful alternatives. These cheeses perfectly complement the berries and add a delectable twist.

Strawberry, Fennel, and Pecorino Salad

Ingredients:

• Three heads of endive leaves separated
• One large bulb of fennel with fronds reserved
• 1 pint or 2 cups of strawberries, hulled and thinly sliced
• 1/2 cup of shaved pecorino cheese
• 1/2 cup of raw pistachios, roughly chopped 
• 1 tbsp Champagne vinegar or fresh lemon juice 
• 3 tbsp Kyoord High Phenolic olive oil + additional for drizzling
• 1 tsp raw honey
• salt + pepper to season 
• 1 tsp crushed pink peppercorns for garnish (if desired)

Method of Preparation:

1. Whisk together the olive oil, vinegar or lemon juice, honey, and salt + pepper in a large mixing bowl.
2. Slice the fennel bulb in half, remove the tough core, and thinly with a mandoline. Set aside a few sprigs of the feathery fronds for the latter. 
3. Add the sliced fennel, sliced strawberries, and spears of endive to the large bowl with the vinegar and oil, then lightly toss to evenly coat. Transfer the salad to a serving platter. 
4. Top the salad with the shaved pecorino and chopped pistachios, then drizzle with extra olive oil—season with salt + pepper. Garnish with reserved fennel fronds and crushed pink peppercorns if desired.