Salade Savoyarde

A salad that became popular around the 1960s in the mountains, especially while skiing.

350 g crispy lettuce, such as iceberg, and some chicory
40 g walnuts, chopped
100 g thinly sliced Savoy ham (or prosciutto)
100 g Beaufort cheese, cut into pieces (can use Gruyère, if Beaufort is unavailable)

sauce:
15 g Dijon mustard
1 tsp vinegar
20 ml mild extra virgin olive oil or, I love to use walnut oil (not classical though)
sea salt to taste
freshly ground black pepper

In a bowl, mix all of the sauce ingredients.

In a bowl, mix lettuce with the sauce and arrange on four plates. Top with walnuts, ham, and cheese, and serve. You can add more pepper, if you wish.