- A half fennel bulb
- Bunch of season greens (arugula, basil, lollo rosso, fennel leaf, etc.)
- 100 g fine smoke salmon slices
- 50 g strawberry
- 1 tbsp Dijon mustard
- Pinch of salt and pepper
- Wash and dry the greens.
- Cut the fennel into slices, the strawberries into quarters.
- Mix dijon mustard, olive oil, salt, and pepper, combine and blend with all the ingredients.
- Place all the salmon slices on the plate.