Escarole and Wild Arugula Salad with Fennel, Pecorino, Apples and Prosciutto

2 oz. escarole, white part only

1^1/2 oz. wild arugula

1 oz. fennel, shaved

5-6 shavings Pecorino Lucano cheese

1 oz. Pink Lady apple, shaved

2 slices La Quercia prosciutto

to taste, lemon juice

to taste, salt

to taste, extra virgin olive oil