CULATELLO DI ZIBELLO AND BABY LEAVES WITH AROMATIC HERBS AND TRADITIONAL BALSAMIC VINEGAR

Ingredients (per person):

100 g (six slices) of Culatello di Zibello, the finest specialty ham from the Parma region
60 g of mixed baby leaves
Parsley, as needed
Dill, as needed
10 g celery
10 g zucchini flowers in bloom
Bonini Traditional Balsamic Vinegar from Modena DOP (aged 12 years), as needed

Mix the baby leaves with the herbs, dress them with the Bonini Traditional Balsamic Vinegar DOP, and set them in a heap in the center of the plate. Slice the culatello, lightly fold each slice and arrange the slices all around the dressed salad.