Bresaola della Valtellina IGP, goat cheese, and walnuts parcels

Bresaola Pockets with Goat Cheese and Nuts on Mixed Salad 🥬🌰 | Fresh and Refined Recipe

Are you looking for a light but flavorful dish? These Bresaola della Valtellina IGP pockets with goat cheese and chives, served on a bed of mixed salad with nuts and carrots, are perfect for a refined appetizer or a fresh and nutritious main course. 🌿

The combination of the creaminess of the goat cheese, the crunchiness of the nuts, and the delicacy of the bresaola makes this recipe balanced and surprising. All of this is completed with a lemon vinaigrette for a citrusy and aromatic touch. ✨

Perfect for spring or summer, to enjoy with a glass of Valtellina Superiore Valgella DOCG. 🍷

🛒 Ingredients for 4 people

• 300 g of mixed salad (lamb's lettuce, valerian, endive…)
• 100 g of Bresaola della Valtellina IGP in wide slices
• 80 g of goat cheese
• 10 walnut halves, chopped
• 1 bunch of arugula
• 1 carrot, cut into julienne
• 1 bunch of chives
• 4 tablespoons of extra virgin olive oil
• The juice of 1 lemon
• Salt and black pepper to taste

👩‍🍳 Preparation

1. In a bowl, mix the goat cheese with the chopped walnuts and 3 chopped chives.
2. Blanch the remaining chives for a few seconds, drain them, and set aside to tie the pockets.
3. Arrange the slices of bresaola on a surface and place a teaspoon of the goat cheese mixture in the center.
4. Wrap each slice into a pocket and tie with a knotted chive stem.
5. Transfer the pockets to the refrigerator to firm up.
6. Prepare the mixed salad: wash and dry the green leaves and the arugula, cut the carrot into julienne.
7. Make a vinaigrette with extra virgin olive oil, lemon juice, salt, and freshly ground black pepper.
8. Serve the salad on plates, add the carrots and the bresaola pockets in the center.
9. Season with the oil and lemon emulsion and serve immediately.

🍷 Recommended wine

Valtellina Superiore Valgella DOCG
A fine and balanced red that enhances the delicacy of the goat cheese and the flavor of the bresaola.

The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe