Arugula Salad in Parmesan Leaves

Remove the stems from the arugula leaf lettuce. Make a salad dressing with vermouth, olive oil, balsamic vinegar, salt and pepper. Cut the tomatoes into slices, season with salt and pepper, turn them in flour on the other side and fry them briefly on both sides in a little olive oil. Remove the tomatoes from the frying pan and roast the ham briefly on both sides.

Meanwhile, on a baking sheet lined with parchment paper, spread 12 10 to 12 cm round circles with freshly grated Parmesan. Place these baking sheets in the oven for 3 minutes on broil function. When the parmesan leaves have turned color, you can remove them from the stove. Marinate the arugula leaf salad with the salad dressing and layer with the remaining ingredients.

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Tip: Cook only with high quality spices – they are the be-all and end-all in a good dish!

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