Oak leaf and rocket salad with peaches, Parma ham and mustard vinaigrette

Name: Oak leaf and rocket salad with peaches, Parma ham and mustard vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON coarse mustard; 1 TABLESPOON Honey; 4 TABLESPOONS Rapeseed oil; 100 g Oak leaf salad; 70 g Rocket; 2 (approx. 200 g) Peaches; 80 g Parma ham

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON coarse mustard
1 TABLESPOON Honey
4 TABLESPOONS Rapeseed oil
100 g Oak leaf salad
70 g Rocket
2 (approx. 200 g) Peaches
80 g Parma ham

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add oil drop by drop to the vinaigrette. Clean, wash and shake the salad dry. Wash the peaches and cut them into slices from the stone.
2
Pluck the ham into bite-sized pieces. Arrange salad ingredients on plates and drizzle with dressing. Serve with baguette bread.