Rinse the mushrooms and remove the earthy stems. Slice them, (lemon but lightly) salt and pepper them.
Wash the zucchini, dry it and cut it into slices, keeping the skin, salt it
Toast the pine nuts for a few minutes in a dry pan
Mix the Roquefort cheese with the cream and pepper (do not add salt)
Mix the mushrooms and zucchini in a salad bowl, add the sliced black olives, the ham in strips, coat all the sauce and add the grilled pine nuts
Garnish with tarragon leaves
Serve chilled
