Prep: 10 min.
5 oz. Robiola Cheese
Sale di Cervia Sea Salt
Freshly ground Tellicherry Peppercorns
2 bunches of mixed salad greens, washed and dried
1/2 cup 274th Sicilian Extra Virgin Olive Oil
12 large slices Bresaola
Season the Robiola with Cervia Salt and Tellicherry Pepper and stir well with a wooden spoon. Arrange the salad greens on individual plates and drizzle with the 274th Sicilian Extra Virgin Olive Oil. Spread the cheese on slices of bresaola, roll up each slice, and arrange on top of the salad greens. Serve with thick slices of toast.
Wine: a dry red.
Recipe and photo from the book Prosciutto by Gabriella Ganugi. Published by The Wine Appreciation Guild.