Gently mix the fennel and orange pieces in a baking bowl.
Mix the ingredients for the sauce with a whisk.
Divide the cress evenly among plates, top with orange-fennel mixture. Drizzle the vinaigrette over the top. Spread the ham evenly on top. Grind pepper over the top and bring to the table with baguette as an entrée.
Tip: Always use an aromatic ham, it will add a wonderful touch to your dish!
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