Bresaola Salad with Arugula, Pear, and Parmesan
FOR THE SALAD:
6 thin slices of Bresaola
6 Parmesan shavings
1/4 bartlett pear, thinly sliced
1/2 cup arugula
1 tsp of extra virgin olive oil
4 tablespoons hazelnuts
1 tsp Beaufor Whole Grain Mustard
1 tsp of white wine vinegar
1 tsp of extra virgin olive oil
Pinch of salt
Pinch of black pepper
1/2 tbsp of balsamic reduction for a final touch (optional)
6 thin slices of Bresaola
6 Parmesan shavings
1/4 bartlett pear, thinly sliced
1/2 cup arugula
1 tsp of extra virgin olive oil
4 tablespoons hazelnuts
FOR THE DRESSING:
1 tsp Beaufor Whole Grain Mustard
1 tsp of white wine vinegar
1 tsp of extra virgin olive oil
Pinch of salt
Pinch of black pepper
1/2 tbsp of balsamic reduction for a final touch (optional)
DIRECTIONS
- Grab your best fancy, flat plate line your bresaola slices in a circle overlapping the edges.
- Put the hazelnuts in a frying pan and toast them until light golden-brown, shaking the pan regularly. Remove the nuts from the pan and set them aside to cool, then crush them lightly, so they break in half.
- In a small bowl whisk together the olive oil, whole grain mustard, white wine vinegar, salt and pepper.
- Toss the arugula in the dressing, place the tossed arugula in the center ofthe plate.
- Alternating between the parmesan shavings and pear slices, arrange them against the arugula.
- Sprinkle hazelnuts on top of bresaola.
- Finally drizzle the tea spoon of olive oil around the bresaola slices.
- Optional drizzle the balsamic reduction over the whole plate.
