Clean the valerian, wash it, dry it and lay it out on a round serving dish. Wash and dry the orange, then use a potato peeler to cut a little strip from the peel. Clean the parsley, wash it and then chop it finely together with the orange peel. Clean the fennel bulbs removing the top and bottom and eliminating the outer, tougher “leaves”; cut them in half and then in quarters, wash and then thinly slice them. Put the slices of fennel in a bowl with the chopped parsley and orange peel, olive oil and vinegar, and a sprinkling of salt, mix well and “lay” them on top of the lamb’s lettuce. Peel both the oranges, eliminating as much of the white pith as possible; cut them in half, then in slices, dress with a little salt, olive oil and some freshly milled pepper. Place the slices of fruit on top of the fennel and top with the slithers of Pecorino, the olives and few more drops of Aged Balsamic Vinegar.