Bresaola Salad

Ingredients:
8 oz Bresaola, chilled
4 oz Parmesan (block)
8 cups Arugula
1 cup Flat-Leaf Parsley
8 Figs, quartered
1/2 cup Cherry Tomatoes
Extra Virgin Olive Oil (for drizzling)
Balsamic Vinegar (for drizzling)
Salt and Pepper to taste
1 Lemon, cut in quarters

Directions:

• Arrange the Bresaola on a platter or on individual plates (this serves 4). You will be making the salad in the middle of the plate, and will want the Bresaola to extend beyond the Salad like a border. If you are using small plates, the pieces should cover the entire area. If you are using a large plate, try to cover the entire area, but focus on the outer edge. Make it look decorative and pretty.
• Mix together the Parsley and the Arugula.
• Place the Arugula/Parsley in the center of the plate on top of the Bresaola, utilizing it as a border.
• Place the Figs and Cherry Tomatoes decoratively among the Arugula.
• Using a Cheese shaver, or a vegetable peeler, slice curls of Parmesan and place on top of the Arugula.
• When ready to serve, sprinkle with Salt and Pepper, and drizzle with Olive Oil and Balsamic Vinegar.
• Serve the wedges on the side of the Salad, and instruct the diner to squeeze the Lemon over the salad, just before consuming.

Serves 4

NOTES: Bresaola is one of the treats that I ran into when moving to New York. I had been aware of Prosciutto in Georgia, but had never seen Bresaola. They are very similar, only that Bresaola is an air-dried beef tenderloin. Its origins are in northern Italy near Lombardy. I simply love it!

Bresaola Crostini
Ingredients:
1 loaf Ciabatta
8 oz Bresaola
4 oz Parmesan
4 cups Arugula
1/2 cup Flat-Leaf Parsley
6-8 Figs, quartered
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste

Directions:

• Preheat the oven to 350°F.
• Slice the Ciabatta into 1/4″ slices. You may choose to slice each slice in half, so that they are bite-size pieces.
• Arrange the slices on a Baking Sheet.
• Using a pastry brush, brush on Olive Oil on both sides.
• Bake for about 7 minutes, or until golden brown.
• Let the Crostini cool completely.
• Arrange the Bresaola on the Crostini. You may fold the pieces, but do not want any hanging off the crostini too far.
• Using a Vegetable Peeler, shave a slice of Parmesan and place it on top of the Bresaola.
• Next, top with the Arugula, not putting too much.
• Place a quarter of Fig on top of the Arugula, and drizzle with the Balsamic Vinegar, and a little more Olive Oil.

NOTES: This is a flavorful appetizer that takes the Bresaola Salad from the dinner plate to your hand.