Ingredients:
- 1 fennel,
- 1 rocket salad bunch,
- 1 pink grapefruit,
- 150 gr dry Ricotta cheese,
- 4 Ginos Bebè tomatoes (COD. 01039),

- 80 gr Ginos salmon cream (COD. 03221),
- salt and extra virgin olive oil (COD. 02201), as required.

1. Cut a fennel into regular and uniform slices using a grater.

2. Put the Ricotta cheese and the salmon cream  in the planetary mixer and whisk them for some minutes until you obtain a foamy mixture.

3. Produce a salmon quenelle using two spoons and let it stand in the fridge.

4. Peel the pink grapefruit, remove  its skin totally and carve it in its intersections with a sharp knife in order to obtain some homogeneous and peeled grapefruit slices.

Compose the salad in this way:
1. Place the fennel slices at the centre of the plate and lay the rocket salad down on them creating a rounded shape.
2. Put the salmon quenelle down on it.
3. Place the Bebè tomatoes and the grapefruit slices at the ends of the plate.
4. Decorate it with some chives or some lemon grass roots.