Wash the rocket, shake it out and cut off the old ends. Then cut once in the middle and spread on a plate in a circle. Halve and core the avocados and lift them out of the skin with a spoon. Lay the halves flat and cut lengthways once and widthways several times into large pieces. Now place on the middle of the rocket leaves. Wash and dry tomatoes and halve each once. Also, rather on the edge, place on the salad.
Now pour a vinaigrette made from oil, balsamic vinegar, salt, pepper, herbs, a little lemon juice and a good pinch of sugar or honey over the salad. Finally, sprinkle the roughly planed parmesan on top, drape the ham on top and serve.
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