Mangold and goat's cheese rolls with Serrano ham on salad

Ingredients for 3 servings:

• some broth
• 1 small chard
• 1 pack of salad (arugula, lamb’s lettuce, etc.)
• 2 tbsp honey mustard
• 2 tbsp balsamic vinegar, lighter
• e.g. olive oil
• 1 tomato(s)
• 5 slices of Serrano ham
• 200 g goat’s cheese
• 1 garlic clove(s)
• Pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes

Bring a pan of water with a little stock (e.g. chicken stock) to a boil. Remove most of the white stems from the chard leaves and cook in boiling water with stock for approx. 5-7 minutes. Meanwhile, arrange the salads in a star shape on 3 plates. Mix together a creamy dressing from the honey mustard, balsamic vinegar, and 3 tablespoons of olive oil. Deseed the tomato and cut into thin slices, then into diamond shapes (approx. 1/2 cm in diameter). Halve each ham slice lengthwise. Drain the chard leaves slightly and spread them out on a cutting board. Fill with a teaspoon of cream cheese and carefully roll up, first folding over the sides and then rolling up. Wrap each slice with half a ham slice. Heat the olive oil and a crushed garlic clove in a non-stick pan. Carefully place the chard rolls in the pan with the overlapping ham side down and fry for approx. 1 minute on each side. Arrange three rolls on each plate on the lettuce bed, sprinkle with the tomato slices, and drizzle the dressing decoratively around the rolls. Season with coarsely ground pepper.