For the vinaigrette, whisk vinegar, salt, pepper, mustard and honey. Add 4 tablespoons of oil drop by drop. Peel the shallot and cut into fine cubes. Wash the chervil, dab dry, pluck the leaves from the stems and chop coarsely. Stir the diced shallot and chervil into the vinaigrette
Clean, wash and slice the radishes. Wash asparagus, cut off woody ends. Cut the stalks lengthwise into slices. Peel kohlrabi and cut into slices
Heat 2 tablespoons of oil in portions in a large frying pan. Fry the asparagus and kohlrabi in it in 2 portions for approx. 3 minutes each, turning them over. Add half of the vinaigrette to each portion. Leave to stand in the closed pan for approx. 2 minutes. Add the radishes to the remaining vegetables and mix in. Arrange salad and ham on plates. Add the rest of the vinaigrette