Prosciutto, hot and sweet Cipollini Recipe

Ingredients

• 1 tablespoon olive oil
• 1 small fennel bulb, trimmed and sliced into 1/4-inch-thick slices
• 8 cipollini onions, peeled
• 2 cloves garlic, smashed and chopped
• 1 cup white wine
• Juice of 2 oranges
• 2 tablespoons sherry vinegar
• 2 tablespoons sugar
• 12 drops mustard essence
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 4 thick slices rustic bread
• 4 ounces sliced prosciutto