Fennel Salad with Ham
Rinse, trim and finely slice fennel (for best results, use a mandolin). In a pot, bring bay leaf, coriander seeds, thyme, white wine and ½ teaspoon salt to a boil. Remove from heat. Add lemon juice. Place fennel in hot broth and let cool. With a skimmer, lift fennel out of broth and drain.
Cook broth until reduced to 5-6 tablespoons. Strain through a sieve and whisk with olive oil. Season with lemon juice, salt, pepper and a pinch of sugar. Arrange fennel and ham on plates and drizzle with vinaigrette. Top with thyme sprigs, if desired.