Boil Brussels sprouts in salted water, cool.
Boil the champignons too.
Cut the ham into thin slices.Cut the ham into thin slices.
Cut the Brussels sprouts and mushrooms into 4 pieces.
Peel the tangerines, add half to the salad, and make the dressing from the second half.
To do this, grind the tangerines in mashed potatoes, I used a blender.
Add curry, salt, pepper, mustard, vinegar, oil.
Stir all the ingredients of the salad, add the dressing, strain it through a strainer to remove excess pulp. Mix well and leave to infuse in the refrigerator for several hours. Sprinkle with toasted sesame seeds when serving.