Wash basil, shake dry, pluck leaves from the stalks. Grease a small pan with about 1/2 teaspoon of oil. Put 4 basil leaves of the same size flat in the pan and fry them at low heat for 2-3 minutes until crispy.
Wash the meat, dab dry, cut into slices at an angle. Fold the ham in half. Season the slices of meat with salt and pepper, cover each with 1 slice of ham and 1 leaf of basil. Roll up the slices to small roulades and fix them with wooden skewers
Clean and trim the mushrooms, cut the larger mushrooms in half. Wash thyme, shake dry. Heat 1 tablespoon of oil in a small pan. Fry the mushrooms for 4-5 minutes while turning. Fry the thyme for 2-3 minutes, season with salt and pepper, remove the thyme. Add 1 tablespoon of oil to the hot frying fat and fry the meat rolls for 6-8 minutes, turning them over. Add the mushrooms and fry for another 2-3 minutes
Wash the lettuce and drain. Season vinegar with salt, pepper and sugar, fold in 3 tablespoons of oil. Mix salad and vinaigrette. Arrange salad, meat and mushrooms on plates