Wash the fennel thoroughly and slice off all the green stalks.
Slice off the base of the fennel as it is too hard to include.
Peel off several layers of the fennel until you have your desired amount.
Lay down each slice and cut them into strips and in half (if it is a small fennel, you may only need to cut it into strips).
Put the fennel into a large salad bowl and add the rocket.
Add the chopped oranges and walnuts.
Now, add 3 x tablespoons of extra virgin olive oil to the glass of balsamic vinegar and mix it really well with a spoon.
Pour the vinegar and oil over the top of your salad and add half of the diced cubes of gorgonzola.
Mix the salad with your hands or a set of tongs being careful not to squash the cheese.
Add a sprinkle of grated parmesan if you so wish.
E ora si mangia, Vincenzo’s Plate….Enjoy!