1 celery stalk
1 slice smoked ham
24 grapes from Vinalopó
4 tablespoons single cream
1 lemon
1 tablespoon mustard
Parsley
Salt
Pepper

Trim the celery and cook in salted water, drain and dice when cool. Cut the ham, peel the grapes and crumble the walnuts. Mix everything and season with cream, lemon juice, mustard, salt, and pepper. Sprinkle with minced parsley.