Inspired by a salad served at Sovalo in Philadelphia.
- 2 fennel bulbs
- olive oil
- 1 lemon, juiced
- kosher salt and pepper
- Parmigiano Reggiano
- 8 thin slices of prosciutto di Parma
- 12 fresh figs, halved
- Using a mandoline or knife, slice the fennel as thinly as possible. Place in a bowl, drizzle with olive oil and the lemon juice, and season with salt and pepper to taste. Toss to coat evenly. Add a few shavings of cheese and toss lightly. Set aside.
- Lay 2 slices of prosciutto on each plate. Top with a mound of the fennel-parmigiano mixture, and scatter six fig halves around the fennel. Serve.