Fennel carpaccio with oranges and Serrano ham

Ingredients for 2 servings:

• 1 bulb(s) of fennel
• some water, cold
• 1 tbsp lemon juice
• 2 oranges
• 30 ml olive oil
• 2 tbsp pine nuts
• 6 slices of ham (Serrano ham)
• some Parmesan
• some salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

great starter

Clean and wash the fennel bulb and remove the stalk. Chop the fennel greens and set aside. Using a mandoline, slice the fennel lengthwise into very thin slices and toss in a bowl with a little cold water and lemon juice. Fillet one orange and juice one orange. Reduce the juice in a small saucepan to about 50 ml, season with salt and pepper, and mix with olive oil to make a dressing. Roast the pine nuts in a pan without oil until golden brown and let cool. Remove the fennel slices from the water, pat dry, arrange on two large plates, and marinate with the orange dressing. Arrange the orange segments between the slices. Tear the ham into large pieces and arrange on the salad. Scatter the pine nuts and fennel greens over the top. Grate the Parmesan cheese over the top and serve immediately.