Green Salad with Fennel, Grapes and Hazelnuts
Toast the hazelnuts in a skillet until golden and fragrant. Rinse the fennel and radicchio, and cut into wedges. Rinse the lettuce and tear into bite-sized pieces. Rinse the grapes and remove from the stems.
Roll the ham slices into rolls. In a bowl, stir the mustard with the vinegar, and whisk in the oil. Season with salt, lemon pepper and sugar to taste.
In a bowl, toss the hazelnuts with the fennel, radicchio, lettuce, grapes and dressing. Divide between plates. Serve topped with the ham.