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



