Preparation: 15 min

Ingredients (for 4 persons)

250 g bresaola (or Grisons dried beef)
300 g mixed salad leaves
Parmesan shavings
50 g fresh or jarred truffles
Freshly ground pepper
Olive oil

For the vinaigrette :
3 dessertspoons olive oil
1/2 dessertspoon balsamic vinegar
1/2 dessertspoon white vinegar
2 whole walnuts, crushed
Ordinary or truffle-flavoured salt and freshly ground pepper

Preparation

Wash and gently dry the mixed salad leaves (escarole, endive, chicory, lamb's lettuce, dandelion greens, rocket, chervil, lettuce, royal oak leaf, purslane, chives...)

Prepare the vinaigrette in this order: the 2 vinegars, salt, oil, then the 2 crushed whole walnuts.
Taste and adjust according to taste if necessary, but the vinaigrette should be strong in flavour.

Set out the plates, that have been previously placed in the freezer for 10 min (to cool them down).
Arrange on the plates thin slices of bresaola harmoniously (while saving room for the mixe  salad leaves).

In a salad bowl, mix the salad leaves with the vinaigrette and arrange on the plates.

Put a few thin slices of truffle and parmesan shavings on the meat, as well as a trickle of olive oil.

Serve immediately, while cool.

Accompany with

Hermitage white and red offer a very fine match, or else Crozes Hermitage white, Saint Joseph white, Saint Péray, Bourgogne white and red, Saint Joseph red…