As always, make sure all the ingredients are washed properly and ready before beginning.
Peel thin slices of rind off the lemon, remove any excess white pith and chiffonade (very thinly slice) for garnish. Cut the lemon in two and extract all the juice.
Chiffonade (very thinly slice) the Mange tout (snow peas) and keep to one side for garnish.
Find any appropriately sized platter or dish and you're ready to get going.
You may start by forming a base or nest with your leaves.
Remove the fennel and onion from the jar and arrange on the leaves. Whilst letting the marinating oil and liquid remain in the jar to act as the fragrant dressing of the dish.
Fan the coppa out on top of the ingredients, try to give some height to your dish with this step.
Now crumble the cabrito into little chunks over the areas that the coppa or fennel doesn't cover.
Add the freshly squeezed lemon juice and an additional tbsp of olive oil to the jar with the oil from the fennel, put the lid on and shake vigorously. That's your dressing done! Remember to only dress right before serving otherwise your fresh leaves will wilt away into slimy goo.
Garnish your salad with the sesame seed, sprigs of fresh fennel, chiffonade of lemon and mange tout. a crack of black pepper and a sprinkle of salt flakes and its ready. Dress to serve.