Directions

• Preheat oven to 375 degrees (F). Prepare White Balsamic Vinaigrette using directions below. Arrange soppressata in a single layer on a parchment paper covered sheet pan. Bake for 8 minutes, then remove from oven and flip each piece of soppressata. Return pan to oven for another 4-6 minutes (different brands will require different cook times due to varying thinness). Remove crispy soppressata from pan immediately and place on a paper towel lined plate. Turn oven down to 350° (F). Combine the bread crumbs, olive oil, seasoned salt and grated Parmesan cheese.  Spread the breadcrumb mixture onto a parchment paper covered sheet pan and bake for 15 minutes, stirring once or twice. Remove from oven and allow to cool.
• Remove fronds from fennel and trim off bottoms (reserve fronds for garnish if you like). Slice the fennel bulbs vertically and remove the cores using a paring or chef’s knife. Shave the fennel thinly using a mandoline slicer (or knife- you just want the fennel to be as thinly sliced as possible), and place in a medium sized bowl.
• Slice the radicchio into ribbons and add to the bowl with the fennel. Slice the endives crosswise into coin shaped pieces and add to the bowl with the fennel and radicchio.  Add a few tablespoons of dressing, and toss, seasoning with salt and pepper as needed. Crumble the soppressata crisps over the salad, followed by your desired amount of breadcrumbs and serve immediately. Pass around additional dressing.
  
• White Balsamic Vinaigrette
• Place the Dijon mustard, honey, garlic and vinegar into a pint sized mason jar. Using an immersion blender (you could also use a regular, top loading blender for the dressing instead), blend until combined. While blending, slowly drizzle in the neutral oil first, then the olive oil, to emulsify into the dressing. Season to taste with Kosher salt and black pepper.