Take a large mixing bowl and add in the 16 slices of Parma ham, 8 halved ripe figs, and the finely trimmed and sliced fennel bulbs. Moreover, place the leaves of little gem lettuce, roughly chopped fresh mint leaves and 2 handfuls rocket. Pick a large fork or spoon and mix the ingredients to combine them properly.
Set the bowl aside and prepare the dressing of the salad. For that purpose, take a screw-top jar and pour in 2 tablespoons of orange juice (preferable fresh), 3 tablespoons of extra virgin olive oil and 1 teaspoon of fine quality mustard. Place the lid of the jar at the top and seal it completely. Hold it tight and shake it until all ingredients merge into one another and smooth. Set the bowl aside to marinate the dressing.
Place the finely toasted hazelnuts on a cutting board and crush them coarsely, using a medium rolling pin.
Note: Toasting the hazelnuts is not difficult at all. Just place them in a dry toasting pan and set on stove over medium heat. Toast them for 2 to 3 minutes or until lightly brown and crispy.
It is the time to mix all the ingredients. Grab a large serving platter and place the firstly prepared salad in it.
Unseal the jar and drizzle the dressing all over the ingredients in the platter and toss gently to coat.
Season the salad with some salt and freshly ground black pepper in order to enhance the overall taste.
Sprinkle the finely toasted and coarsely crushed hazelnuts all over the salad and serve immediately.