Bresaola Salad with Arugula, Peaches, and Quartirolo Cheese
The bresaola salad with arugula, peaches, and quartirolo cheese is a nutritious and wholesome summer cold dish. Discover the doses and procedure to prepare the recipe!
Dietary Information
Servings:
- 1
To prepare the bresaola salad with arugula, peaches, and quartirolo cheese, place the walnuts and pumpkin seeds on a baking sheet lined with parchment paper, then toast in a preheated static oven at 160°C for 5 minutes 1. Wash and cut the peach in half 2, then remove the pit 3.
- 2
Cut into not too thick wedges 4. Cut the quartirolo cheese into sticks 5 and then into cubes of about 1 cm 6.
- 3
Transfer the peach slices to a bowl, season with oil 7, pepper 8 and marjoram 9.
- 4
Remove the toasted dried fruit from the oven and let it cool 10. Assemble the serving dish: distribute the bresaola slices on the base 11 12.
- 5
Place the peach slices 13 and the quartirolo cheese cubes 14 on top, then sprinkle with the toasted walnuts and pumpkin seeds 15.
- 6
Finally, garnish with the arugula 16. In a bowl, pour the lemon juice 17 and the extra virgin olive oil 18.
- 7
Stir with a spoon to emulsify 19. Distribute the dressing on the bresaola salad with arugula, peaches, and quartirolo cheese 20 and serve immediately 21!
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