Fennel, Plum, and Pecorino Salad

Fennel is one of my all time favorite ingredients, I most often just chop it up raw into a salad with extra virgin olive oil, lemon, and salt.  I was feeling pretty summery last night so in addition to the olive oil, lemon, and salt I added sliced plums and shaved pecorino.  A bulb of fennel goes a long way, two bulbs can feed four with leftovers.  I find the easiest way to prepare it is to cut off the stubs at the top of the bulb then slice in half the long way and peel off the rough outer layer.  From there it lays flat on your cutting board so you can easily chop it into thin slices right down to the base.  Makes for a great side dish in a matter of minutes.