Coarsely chop the pine nuts. Cut the ham into small cubes and roast it in a hot frying pan until crispy (provided that it is too lean, with 1 tsp. oil), add the pine nuts at the end and roast them briefly.
Stir the vinegar with salt and pepper and marinate the finely chopped onion in it for a few minutes, then add the olive oil.
Turn the cleaned, washed and spun dry Vogerlalat in the salad dressing on the other side, arrange on plates and sprinkle with the pine nuts- ham-crumbs.