Cut the ham into pieces. Finely grate the parmesan. Mix ham and parmesan and sprinkle 12 circles (each approx. 8 cm Ø) on two baking trays lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 8 minutes until the cheese has melted golden yellow.
Take out and let it cool down.
Wash the salad and drain well. Peel the shallot and dice very finely. For the vinaigrette, whisk vinegar, mustard, salt, pepper and honey. Add the oil and stir in the shallot.
Just before serving, mix salad and vinaigrette. Pile up ham parmesan chips and salad to form turrets.