Potato salad with parma ham and chicory

Remove cheese and cut into cubes. Clean chicory, peel off leaves. Cut pineapple in quarter. Cut the hard core off. Cut flesh from the crown with a knife close to the peel. Cut pineapple parts into pieces. Collect juice in the bowl. Dressing beating oil, vinegar, salt and pepper. Clean potatoes well and cut into slices. Fry potatoes in approx. 10 minutes with little water and salt. Drain potatoes and warm through dressing. Let cool. In the meantime, cook the ham in a dry frying pan until crispy. Drain and cool on kitchen paper. Break the ham into pieces.

Distribute chicory on four plates. Collect the pineapple juice on top of the pineapple juice and grind the pepper above it. Mix cheese and pineapple with potato salad. Cut the chives above it finely. Create potato salad on praise. Ham over it. Delicious with warm walnut ciabatta.