PERFOR 4 PEOPLE
Ferrarini Felino salami, gr 250
Ferrarini Parmigiano Reggiano, gr 100
peeled and shelled walnut, gr 50
prickly lettuce
rocket salad
spinach bud
fennel
Ferrarini balsamic vinegar 
Ferrarini extra virgin olive oil

Slice the salami (thickness 4 mm more or less) and cut it as match size.
Finely slice the salami, if possible with a slicer and prepare some leaves of Parmigiano Reggiano with a potatoes peeler.
Compose the salad directly on the course plate beginning with the salads, then fennel slices. So put on the salami, the Parmigiano Reggiano leaves and the walnuts previously finely cut.
Dress with oil and balsamic vinegar drops.