Fennel with Parmigiano Reggiano, Prosciutto and Walnut Oil Recipe

The mild licorice-like flavor of crisp, raw fennel is delcious with a garnish of Parmigiano Reggiano, salty prosciutto and a drizzle of earthy walnut oil. Vegetarians can serve this salad without the prosciutto. To make prepartion easier, buy already shaved Parmesan.

Fennel with Parmigiano Reggiano, Prosciutto and Walnut Oil RecipeServes 2

Prep Time: 15 minutes

Ingredients:

• 1 medium-sized fennel bulb
• 1/4 lb Parmigiano Reggiano cheese
• 2 slices prosciutto
• 1 Tbsp. Walnut oil

Preparation:

Slice the top fronds off the fennel and remove the first outer layer of the bulb. Slice the fennel thinly with a knife or mandolin.

Shave thin slices of Parmigiano with a knife or vegetable peeler

Lay 1 slice of prosciutto on each serving plate. Split fennel evenly into two portions and stack on each plate next to the prosciutto. Garnish with shaved cheese and a drizzle of walnut oil.

Recipe by Jennifer Meier

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