Preparation time: 15 minutes
2 tablespoon extra virgin olive oil
1 tablespoon lemon juice
salt and freshly ground black pepper
100 g rocket
4 ripe peaches, halved, stoned and sliced
8 slices Parma ham
200 g Beauvale, cut into small slices
1. In a small bowl, whisk together the olive oil with the lemon juice. Season to taste.
2. Arrange the rocket leaves on a large platter, add the peaches, Parma ham and cheese.
3. Drizzle with the dressing and serve immediately.