Bow-Tie Salad with Fennel, Prosciutto, and Parmesan

• 1/2 pound bow ties
• 1 large fennel bulb (about 1 pound), sliced as thin as possible
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon fresh-ground black pepper
• 1/4 pound thin-sliced prosciutto, cut into strips
• 1/4-pound chunk Parmesan cheese, or 1/3 cup grated Parmesan

1. In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes.
2. Drain.
3. Rinse with cold water and drain thoroughly.
4. In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt, and 1/4 teaspoon of the pepper.
5. Add the prosciutto and toss again.
6. To serve, mound the salad on plates.
7. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan.
8. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.

ties, fennel bulb, olive oil, lemon juice, salt, freshground black pepper, thin, parmesan cheese

Taken from www.foodandwine.com/recipes/bow-tie-salad-fennel-prosciutto-and-parmesan (may not work)