• 8-10 Rocket leaves
  •  ½ 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 walnuts and parma ham chips. Finish the salad with crumbled gorgonzola cheese.