Chicory, peppered ham and blue cheese
- 4 chicory bulbs, washed and halved
- 600g grapes, washed
- 500g peppered Kassler ham
- 300g blue cheese
- chopped fresh herbs, to garnish
Arrange the chicory halves and grapes on serving plates or a platter.
Divide the ham equally between the plates, crumble over the blue cheese and garnish with the herbs