Salad of ham and grapes with honey vinegar

• Large Italian grapes
  300 g
• Parma ham (or a Jabugo)
  160 g
• Parmesan
  100g
• Mash
  1 handful
• Pine nuts
  3 tablespoons
• Tarragon
  A few sprigs
• Grape seed oil
  3 tablespoons
• Vinegar with honey
  3 tablespoons
• Dry white wine
  1 tablespoon
• Salt, ground pepper
  QS

• Preparation time:20 minutes

• Wash and drain the grapes and lamb’s lettuce. Peel the grapes.
• Make a vinaigrette by emulsifying all the ingredients well (oil, vinegar, white wine, salt, pepper). Pour it over the grapes.
• Cut the ham into strips. Add the pine nuts, lettuce and ham to the peeled grapes. Mix well.
• Sprinkle the salad with parmesan shavings and sprigs of tarragon.
• Serve immediately to prevent the ham from getting soggy.

Note:Spanish Jabugo comes from black pigs in the Sierra de Aracena. Sea salt and alpine air give this ham a wild taste. You can recognize it by the seal of the producer, Sanchez Romero Carvajal, printed on the crest around the leg.

Parma is made from "heavy" pigs (150 kg minimum from northern and central Italy, selected for their low fat content. The AOC "Parma" is salted and dried in the province of same name. His claw?. The marking on the rind of the ducal crown.