INSALATA DI FINOCCHI, RUCOLA E PROSCIUTTO DI PARMA ®

Ingredients

2 medium sized fennel bulbs
2 bunches arugola
8 slices Prosciutto di Parma®
2 tablespoons extra virgin olive oil
1 teaspoon lemon juice
salt
freshly ground black pepper
4 – 8 large green olives preserved in brine

How to make the Prosciutto di Parma ® Fennel and Arugola Salad:

Clean the fennel, removing the tough bottom part and the first outer layer. Use a mandolin or truffle slicer to cut the fennel into very thin slices. Soak the fennel slices in a bowl of cold water for 1/2 hour. Clean and wash the arugola.

Arrange two slices of Prosciutto di Parma® on each plate, covering half the dish. Distribute the arugola on the other half of the plate. Drain and pat dry the fennel and make a small mound of it on each plate over the arugola.

Mix the olive oil, lemon juice and salt and pepper to taste. Pour over the salad as a dressing. Garnish with one or two large green olives.

Courtesy of Giuliano Bugialli

Serves 4