Delicate egg ribbons with bresaola, crispy fennel & spring leaves

INGREDIENTS

• 1 bulb of fennel, herby tops removed
• 4 large free-range or organic eggs
• sea salt
• freshly ground black pepper
• olive oil
• 1 head of radicchio or treviso, or 2 red chicory, leaves washed, spun dry and torn
• 2 good handfuls of rocket and/or watercress, washed and spun dry
• 16 slices of bresaola
• extra virgin olive oil
• a handful of freshly grated Parmesan cheese, plus extra for serving
• juice of ½ a lemon
• 1 teaspoon truffle oil (try it!)