Ingredients (per person)
Culatello di Zibello, 100g in six slices
Mixed baby leaves, 60g
Parsley, as needed
Dill, as needed
Celery, 10g in thin slices
Zucchini flowers (in bloom), 10g
Bonini Traditional Balsamic Vinegar of Modena DOP, as needed
Method
Mix the baby leaves with the herbs and dress them with the Bonini Traditional Balsamic Vinegar DOP. Set them in a heap in the center of the plate. Lightly fold culatello slices and arrange them all around and in the center of the dressed salad.
