Cut the gammon slices in half, then put in a serving bowl with the fresh salad leaves and halved baby plum tomatoes.
Put the dressing ingredients into a small leakproof container and shake well until combined. Drizzle enough of the dressing over the salad to coat the leaves, then lightly mix.
Serve the gammon salad with a crusty white roll spread, if you like.
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As seen in Real Food magazine