Crunchy fennel truffle salad

• 1 fennel bulb and fronds, roughly chopped
• 20 g Italian parsley, roughly chopped
• 12 green olives, pitted and roughly chopped
• 1 T Woolworths black truffle-flavoured olive oil
• 2 T olive oil
• 1 lemon, juiced
• sea salt and freshly ground black pepper, to taste
• 100 g Gorgonzola
• 170 g Parma ham

Toss the fennel, parsley and olives.

Mix the oils and lemon juice. Season and drizzle over the salad.

Serve with the Gorgonzola and Parma ham.

Cook's note: Gorgonzola, fennel, olives, truffle-flavoured oil and Parma ham: this salad is not shy!

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