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    Orange fennel salad with Grana Padano and Prosciutto di San Daniele grissini
    Difficulty
    Easy
    		Preparation
    T230 min
    		Servings for
    4 people
    orange_fennel_salad p
    Chef Frank Oehler

    Ingredients

    For the salad:
    20 orange slices
    A small fennel, thinly sliced
    0,1l extra-virgin olive oil
    Juice of 1 lemon
    Juice of 1 orange
    1 red onion, thinly sliced
    50g pitted black olives
    To serve:
    Grana Padano wafers
    Olive tapenade
    4 thick grissini
    4 slices of Prosciutto di San Daniele

    Grana PadanoCold finger food

    Preparation

     

    STEP 1

    For the salad: Mix all ingredients into a salad.

    STEP 2

    To serve: Thinly layer spoonfuls of grated Grana Padano on a baking sheet, spread to form disks and bake until golden. Gently peel away the wafers from the paper and leave them to cool.

    STEP 3

    Then spread the tapenade on each Prosciutto di San Daniele and slice and wrap around the grissini. Serve the fennel salad with the grissini and wafers as garnish.


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