Premium Parma Ham and Grape Salad with Honey Vinaigrette

• 300 g large Italian grapes
• 160 g Parma ham (or Jabugo)
• 100 g Parmesan
• 1 handful mâche (lamb's lettuce)
• 3 tablespoons pine nuts
• A few sprigs tarragon
• 3 tablespoons grapeseed oil
• 3 tablespoons honey vinegar
• 1 tablespoon dry white wine
• Salt and ground pepper, to taste

1. Wash and drain the grapes and lamb's lettuce. Peel the grapes.
2. Prepare a vinaigrette by emulsifying the grapeseed oil, honey vinegar, white wine, salt, and pepper. Pour it over the grapes.
3. Cut the ham into strips. Add the pine nuts, lamb's lettuce, and ham to the grapes. Mix well.
4. Sprinkle the salad with Parmesan shavings and tarragon sprigs.
5. Serve immediately to prevent the ham from getting soggy.

Note: Jabugo ham hails from black pigs raised in Spain's Sierra de Aracena. Sea salt and alpine air impart its distinctive wild flavor, recognizable by the producer seal of Sanchez Romero Carvajal on the leg crest.

Parma ham comes from 'heavy' pigs (minimum 150 kg) from northern and central Italy, prized for low fat content. The AOC Parma designation ensures salting and drying in its namesake province, marked by the ducal crown on the rind.