Corn Salad with Turkey Rolls

4 turkey escalopes
100 g of fresh cheese
2 tbsp.crème fraiche
2 tbsp. Parmesan (grated)
1 tbsp. bay leaves chopped (fresh)
8 slices of Parma ham
6 tbsp. olive oil
250 g corn salad
4 tbsp. balsamico
1 tsp. honey
salt, pepper


 Pound the turkey slices and season with salt and pepper on both sides. Mix well fresh cheese with cream fraiche, Parmesan and bay leaves and season with salt and pepper.
Coat turkey escalopes with the mixture and roll them up. wrap with Parma ham and fix with toothpicks. Fry them in 2 tbsp. oil for about 12 minutes, occasionally
turn. Wash corn salad and drain well. Mix well the remaining oil with 2 tbsp. water, Balsamico and honey. Season with salt. Arrange salad on plates and sprinkle with the marinade. Slice the turkey rolls and serve them on the salad.