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- 2 cups blueberries
- 1 small cucumber, chopped
- 1 stalk fennel, chopped
- a handful of the smallest mint leaves you can find on the stalk
- ¼ cup ricotta salata, shaved
- olive oil
- 1 lime
- sea salt
- freshly ground pepper
1. Add blueberries, cucumber and fennel to a large mixing bowl. Season with salt and pepper, drizzle with olive oil and as much like juice as you like. Toss to mix.
2. Top with mint leaves and ricotta salata.