Jamon Iberico Salad with Orange, Chickpeas, and Almonds

Ingredients

• 50 g 1.8 oz. of Jamon de ceba Iberico (24 months cured)
• ½ cup of chickpeas (cooked and ready to eat)
• 1 cup mixed greens of choice
• 1 large orange
• 2 tablespoons of flaked almonds
• Note: Mixed seeds or nuts (pumpkin seeds, pine nuts, pistachio nuts, also work well.)
• 100 g 3.5 oz. ball of mozzarella
• Coarse sea salt and cracked black pepper (for seasoning)
• 1 tablespoon of extra virgin olive oil
• 1 tablespoon of orange juice
• 1 tablespoon of honey
• Zest from ½ an orange
• A splash of Moscatel Vinegar (or balsamic vinegar)