2 tbsp balsamic vinegar, light
1/2 tsp honey Wernet's acacia honey
4 tbsp olive oil
1 avocado, ripe
40g Parma ham or Serrano ham
1 handful of arugula
salt and pepper
Mix the vinegar with salt, pepper, honey, Tabasco and olive oil in a bowl with a
Beat the whisk vigorously.
Halve the avocado, remove the stone and peel.
Then cut into wedges and mix immediately with the vinaigrette
so that the avocado does not turn brown.
Leave to marinate in the fridge for 5-10 minutes.
In the meantime, wash the arugula and remove any tough stems.
Arrange the arugula as a bed on the plate and the avocado with the vinaigrette
and place the sliced ham on top.