Clean chanterelle and cut out stem ends.
Cut off the ascalon onion.
Clean and dry the rocket lettuce and pick it into pieces.
Mix balsamic vinegar and olive oil vinegar – dress the lettuce with it – let it infuse a little.
Meanwhile, fry the chanterelles with the shallots in a frying pan in a mixture of olive oil and butter, season with pepper and salt. Put the Parma ham on a plate – place the rocket salad on top and add the fried chanterelles.
Tip: It is best to use your favorite ham – then your dish tastes twice as good!
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