Grilled fennel with Parma ham and mozzarella

Ingredients for 4 servings:

• 1 bulb(s) of fennel, large (or 2 small)
• Salt
• Pepper, black from the mill
• 1 lemon(s), juice
• olive oil
• 100 g Parma ham
• 1 large mozzarella (buffalo mozzarella) or 3 small
• ½ bunch arugula

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

beautiful summer dish, especially suitable for convincing fennel haters, can be prepared

Wash the fennel, trim the stalk, and remove the strings. Halve large bulbs, then slice into approximately 2 cm thick slices. Reserve the fennel greens. Mix a creamy vinaigrette of salt, pepper, lemon juice, and olive oil. Grill the fennel slices on the panini grill until cooked through and have the typical grill mark. Then immediately marinate in a bowl with the vinaigrette and let rest, covered. Wash and dry the arugula, and remove the long stalks. Place the fennel on a plate and drizzle with the vinaigrette. Garnish with the Parma ham, tear open the mozzarella with your hands, and place it on the fennel. Sprinkle with arugula and fennel greens. This quantity is enough for 4 people as a starter, or for 2 people as a main course. It is particularly suitable for hot days. It can be served as a plate or on a platter. A well-chilled glass of rosé or dry white wine goes well with it.