Bow-Tie Salad with Fennel, Prosciutto, and Parmesan

Ingredients

• 0.5 pound bow ties 
• 1 pound fennel bulb sliced thin
• 0.5 teaspoon fresh-ground pepper black
• 2 tablespoons juice of lemon 
• 0.3 cup olive oil 
• 0.3 pound parmesan cheese grated chunk
• 0.3 pound thin- prosciutto cut into strips
• 0.3 teaspoon salt 

Equipment

• bowl
• pot
• peeler

Directions

1. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.
2. Drain. Rinse with cold water and drain thoroughly.
3. In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper.
4. Add the prosciutto and toss again.
5. To serve, mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan.
6. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.
7. Test-Kitchen Tip: The easiest way to slice fennel is to cut off the stalks, cut the bulb in half from the top through the root end, lay each half flat-side down, and slice. For that matter, this is a good technique for almost any round fruit or vegetable.
8. Wine Recommendation: Have some fun with this dish and try a bottle of the sparkling Italian wine Prosecco. It should go nicely with the fennel.