Portions for 1 serving:
2 slices of ham
1 avocado
1 small beet
1/2 endive
1 carrot in very thin slices (use your peeler)
1/2 oz of Swiss cheese
A few leaves of iceberg lettuce
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp wine vinegar
1/8 tsp iodized salt
On the versatile base endive-beet-carrot, add a few salad leave (I had iceberg lettuce that day), an avocado cut in cubes, then ham and the Swiss cheese (or French Emmental if you find some).
Prepare the sauce in a small bowl and pour it over the salad.
This salad keeps several hours in an hermetic box.