Bean-fennel salad with ham and basil oil
Combine the fennel, red pepper, arugula, parsley, beans and ham.
Squeeze out 1 lemon and cut the other lemon into pieces. Mix the ingredients for the basil oil with the lemon juice, salt and pepper.
Mix the salad with the herb oil and scoop in 4 cups. Sprinkle with the Parmesan cheese and garnish with a lemon wedge.
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