for 4 person

Vegetables

2 tbsp	olive oil
300 g	bread, cut into approx. 2 cm cubes
60 g	pine nuts
2	fennel, very thinly sliced
2	spring onions, cut diagonally into rings 1 cm wide

Dressing

6 tbsp	balsamic vinegar
6 tbsp	olive oil
1 tsp	sea salt
a little	black pepper

Salad

200 g	dried tomatoes in oil, drained
85 g	caper berries, drained, possibly halved
½ bunch	flat-leaf parsley, finely chopped

To serve

100 g	Mozzarellas di bufala (buffalo mozzarella), roughly torn
170 g	Fine Food Salame al tartufo , thinly sliced

How it's done

Vegetables

Heat the oil in a pan. Add the bread cubes and pine nuts, fry until golden brown. Add the fennel and spring onions, stir fry for approx. 4 mins, remove.

Dressing

Combine the balsamic and oil in a bowl, season.

Salad

Add the vegetables, bread, tomatoes, capers and parsley to the dressing, combine.

To serve

Divide the salad between 4 plates. Arrange the mozzarella and truffle salami on top.

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