Sort out the arugula, generously trimming the hard stems. Rinse the arugula, shake it thoroughly dry and chop it.
Lightly roll the lentils in water for twenty minutes.
Dice the ham and fry it in a small frying pan with a little bit of olive oil, add the lentils and extinguish with clear soup. Add the vinegar. Remove the lentils from the stove, add the remaining olive oil, season with salt and pepper and drizzle the salad dressing over the rocket salad while it is still lukewarm.
Season the sour cream with salt and pepper and pour over the leaf salad.
(*) Mountain lentils are small black-green or reddish-brown lentils that are very aromatic and remain in give after cooking. It is best to use a variety that does not need to be soaked.
Tip: Always use an aromatic ham, it will give your dish a wonderful touch!