Summary

Ingredients

• 1 tuber fennel
• some cold water
• 1 tablespoon lemon juice
• 2 orange (s)
• 30 ml olive oil
• 2 tablespoon pine nuts
• 6 slices ham (Serrano ham)
• some parmesan
• some salt and pepper

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Instructions

1. Clean and wash the fennel bulb and remove the stalk. Chop the fennel greens and set aside. Cut the fennel lengthways into very thin slices with a vegetable slicer and mix in a bowl with a little cold water and lemon juice.
2. Fillet an orange, squeeze an orange. Reduce the juice to approx. 50 ml in a small saucepan, season with salt and pepper and mix with olive oil to make a dressing. Roast the pine nuts without oil in a pan until golden brown and allow to cool.
3. Take the fennel slices out of the water, pat dry, arrange on two large plates and marinate with the orange dressing. Spread the orange fillets in between.
4. Pluck the ham into large pieces and spread on the salad. Scatter the pine nuts and the fennel green on top. Slice the parmesan over the top and serve immediately.