Fennel, Salami and Pecorino Salad

Ingredients:

• 2 fennels
• 200 g of arugula 
•  ½ red onion 
• 80 g of pecorino of your choice
• 200 g of toscano salami 
• balsamic vinegar
• EVOO
• salt and pepper

Preparation:

1. Slice fennels and onions and place them in a bowl with ice and water.
2. Cut salame into small cubes of the same size and the pecorino into shaves ( you can shave the pecorino using a potato peeler). 
3. Mix EVOO, balsamic vinegar, salt and pepper well in a small bowl.
4. Place vegetables and greens on a plate and season with the dressing you prepared (3).
5. Complete with salame and pecorino on top.