Remove thick stems from the arugula. Wash arugula and let drain. Peel the onion and cut into thin slices.

Mix oil, vinegar and mustard. Season with salt and pepper. Wash herbs, chop fine and mix with the sauce.

Drain Champagne Cabbage well, spread on the ham and roll the ham to a cone.

Arrange arugula and onions on the plates, pour sauce on top and serve with the ham rolls, fresh bread or baguette.