Instructions: 1 Remove the thick green leaves of the cabbage. Cut the heart in two, wash each half in cold water. Cut the cabbage in thin strips. Cut the ham and the Gruyere in strips 3 cms long.

2 Prepare the vinaigrette in a large bowl, mixing together the mustard, vinegar, oil, salt and pepper. Put the cabbage, ham and Gruyere into the bowl. Toss all the ingredients in the vinaigrette.

3 Put in the refrigerator for at least 2 hours, so that the cabbage soaks up the dressing. Check the seasoning before serving. Ham has always been considered the noble part of a pig and played an important role in eating habits. It was served to the emperors in Roman times. The conservation of ham was already carried out by the Gauls.

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