Wash and clean the chanterelles, pat dry well. Peel and finely dice shallots. Heat the oil in a pan and fry the mushrooms vigorously. Add shallots and fry briefly. Sprinkle with sugar, sweat and deglaze with vinegar. Bring to the boil, season with salt and pepper.

Wash and clean the rocket, shake it dry and roughly chop. Coarsely grate the Parmesan. Spread the Parma ham on a plate. Spread the mushrooms on top. Sprinkle with rocket and a little Parmesan, drizzle with mushroom and balsamic sauce. Add the rest of the Parmesan cheese.