Clean the chanterelles, wash briefly and pat dry. Peel and finely chop the onions. Cook spaetzle in boiling salted water according to package instructions.
Heat 4 tablespoons of oil in 2 portions in a large frying pan. Sauté the mushrooms in it in portions. Season with salt and pepper and remove. Fry diced ham crisply in hot frying fat. Fry the onions. Stir in chanterelles. Season with salt and pepper.
For the vinaigrette, whisk vinegar with mustard, 1 pinch of sugar, salt and pepper. Beat 150 ml oil in a thin stream.
Drain the spaetzle and rinse with cold water. Mix with chanterelles and vinaigrette. Wash the chives and cut into small rolls. Mix into the salad. Season salad with salt and pepper.