• 8-10 rocket leaves
  • 1⁄2 cup California walnuts
  • 100 g parma ham
  • 100 g red grapes
  • 50 g gorgonzola cheese
  • 25 g asparagus
  • balsamic dressing

Balsamic Dressing

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dijon mustard
  • 1 teaspoon honey
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon black pepper, ground
  • 1⁄4 cup extra virgin olive oil


  1. For Balsamic Dressing: Mix all the ingredients except oil together.Thereafter, add oil to the mixture and mix well with a whisk.
  2. Toast walnut in the oven at 170°C for 7-8 minutes.
  3. To make Parma ham chips: Arrange the slices in one layer, without overlapping, on a baking sheet lined with parchment paper. Bake in a 170°C oven for 8- 10 minutes, then turn off the heat and let the ham stay in the oven for another 10 minutes. Remove and cool, then break into shards.
  4.  Clean, wash & dry rocket leaves, blanch asparagus in salted water for 3-4 minutes, remove with tongs and immediately transfer to iced water.
  5. In a large bowl mix rocket leaves, grapes, asparagus, walnut & balsamic dressing.
  6. Arrange salad in individual bowls, garnish with California walnuts and parma ham chips. Finish the salad with crumbled gorgonzola cheese.