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4 ounces arugula
1/2 cup almonds, toasted
1/4 fennel bulb
4 tangerines, peeled and separated into segments
1/4 cup Extra Virgin Olive Oil
1 tablespoon lemon juice
Kosher salt and freshly ground black pepper
Chunk of Pecorino Romano 

Trim the root from the fennel and peel off any bruised outer leaves, slice into paper thin slices. Add the arugula, fennel, tangerines, olives and almonds together in a bowl. Drizzle with olive oil, add lemon juice, season with salt and pepper and toss gently to combine flavors.

Divide evenly onto 6 salad plates and using a vegetable peeler, shave thin slices of pecorino over each salad.