Remove perhaps the outer leaf layer from the fennel bulbs. Now chop the stem base and the root base with a kitchen knife. Pluck a small amount of fennel greens from the stalks and set aside for garnishing and seasoning the vinaigrette. Rinse fennel bulbs, cut in half and remove the hard stalk from each. Slice fennel halves lengthwise into narrow slices on a cucumber slicer.
Rinse and peel carrots and radish. Slice both into strips with a kitchen knife or the shredding attachment of a food processor.
Peel clementines and cut diagonally into slices, perhaps halving them. Chop two-thirds of the green and the root of the spring onions. Rinse and dry the spring onions and cut into fine rings.
Slice ham into strips or cut into cubes, perhaps removing the fat edge.
Combine carrots, radishes, fennel, clementines, spring onions and ham in a large baking bowl.
Stir through sour cream or crème fraiche, sour cream, orange juice, salt, pepper, juice of one lemon and sugar. Finely chop a little fennel greens, if desired, and fold in. Salad dressing over the prepared ingredients form and stir in.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!
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