Ingredients

• salad mix: arugula, rocket, iceberg lettuce
• 1 stem (or 2 smaller) of celery
• about 1/4 melon
• 3 tablespoons pumpkin seeds
• 4 chicken breast medallions
• 1 teaspoon extra virgin olive oil
• 2 slices of Parma ham or serrano or other cured ham
• 1 tablespoon grated Parmesan or Grana Padano

Vinaigrette:

• 2 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 2 tablespoons maple syrup or agave syrup, salt, pepper

Preparation

1. Rinse and dry the lettuce. Cut the celery into thin slices, season with salt and pepper. Peel the melon and cut into cubes, sprinkle with a pinch of sugar and add to the celery, mix. Lightly toast the pumpkin seeds in a dry pan. Prepare the vinaigrette by mixing the ingredients in a small bowl.
2. Season the chicken breasts with salt (not too much, as the ham can be salty), pepper and coat in olive oil. Wrap in half a slice of Parma ham. Place on a preheated pan and fry for about 3 minutes on each side (cut one medallion and check if it's cooked through). Remove from pan and cut into 1.5 cm pieces.
3. Mix the lettuce with celery and melon and with half the vinaigrette, arrange on plates, sprinkle with pumpkin seeds and drizzle with the rest of the vinaigrette. Add chicken breasts and sprinkle with grated Parmesan.