Divide the fennel bulb in half and trim the surface. Cut away the core, and slice it in very thin slices.
Fold the salami slices in half and place it on a serving plate.
Place the fennel bulb slices on top and around the salami.
Melt the honey in the micro.
Pour the citron juice, melted honey, mustard, olive oil, white vinaigrette, salt and pepper in a bowl and mix it all well.
Sprinkle the dressing on top of the salami and fennel bulb slices.
Pour the rest of the dressing in a small bowl and place it on the plate so you can use it as a dip when you serving the starter.
Place thin slices of Parmesan cheese on top of the salami Carpaccio to get the real Italian feeling.