• 2 large handfuls mixed green leaves
• 120g White Stilton
• 20g toasted almond flakes
• 1 handful mint leaves, torn
• Seeds from 1 pomegranate
• 4 slices Parma Ham

Dressing:

• Zest and juice of 1 lime
• ½ tsp runny honey
• 2 tbsp olive oil
• Salt and cracked black pepper

• Whisk together dressing ingredients and season to taste
• Arrange the salad leaves on serving plates with chunks of White Stilton, toasted almonds, mint leaves and pomegranate seeds
• Drizzle with a little dressing and then serve with slices of Parma Ham