1) For the raspberry vinaigrette, place 7 to 8 raspberries, 1 teaspoon of Dijon mustard, some vinegar in a blender and blend with the hand blender. Add the olive oil while blending until it reaches a creamy consistency. If it gets too thick, add a little water and adjust the seasoning.

2) Cut some slivers of island cheese and in a bowl add the salad, raspberries, cheese, and the cured ham Gran Reserva Damatta, surround with the vinaigrette and serve.