Roasted chicory salad with crispy ham

Roast the almonds lightly brown in a dry frying pan with non-stick coating. Use a sharp knife to cut the skin and the white skin of the grapefruit. This is easiest if you, like an apple, peel it in a circular motion. Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with a knife. Collect 2 tbsp juice. Grind the almonds in a food processor into a powder. Mix the powder in a bowl with vanilla sugar, turmeric, vinegar, 6 tablespoons of oil, 2 tablespoons of grapefruit juice and 2/3 of the chives. Season the dressing with salt and pepper.

Fry the serrano ham crispy in a dry frying pan with a non-stick coating and drain on kitchen paper. Cut the bottom of the stalk chicory and remove the hard core. Loosen the leaves of chicory and brush thinly with 4 tablespoons of oil. Roast the chicory lightly brown in a dry frying pan, sprinkle with salt and spread with the grapefruit wedges over the plates. Beat the dressing again and scoop over the salad. Put the ham on top and sprinkle the salad with the rest of the chives.