Sweet Lou's Fennel, Pomegranate and Blood Orange Salad

2 large fennel bulbs, trimmed
Juice of 1 lemon
4 tablespoons extra-virgin olive oil
4 large blood oranges, peeled and segmented
1 cup fresh pomegranate seeds
Salt and pepper
6-ounce piece of hard pecorino (sardo or Tuscan) cheese

Slice the fennel as thin as possible. Place the fennel slices in a bowl and toss with the lemon juice and olive oil. Add the blood orange segments and pomegranate seeds, season to taste with salt and pepper; and toss gently to mix. Shave the pecorino in long shards over the top and serve.