Fennel, Prosciutto And Parmesan Salad - cooking recipe

Ingredients

4 None thick crusty white bread slices, torn
1/4 cup olive oil
3 oz prosciutto
1 large bulb fennel, halved, cored and shaved
5 oz baby arugula
1/2 cup shaved Parmesan cheese
1 None lemon, juiced
1 clove garlic, crushed

Preparation

Preheat the oven to 400\u00b0F. Place bread on baking pan and toss to coat with 1 tbsp of the oil. Arrange prosciutto in a single layer on a second baking pan.
Place both pans in oven. Bake 5-8 mins, until both bread and prosciutto are crisp. Cool and break prosciutto into pieces.
Toss fennel, arugula, Parmesan cheese, crisped bread and prosciutto in large bowl.
Whisk the remaining oil, lemon juice and garlic in a small bowl. Season to taste. Drizzle dressing over salad just before serving.