Bresaola, Pear and Gorgonzola Salad

In a ‘gotta try something new’ state of mind I was browsing the virtual shelves of our online supermarket when I stumbled across something called bresaola. What a find!

If you haven’t done so yet, you should try it (make this recipe).  If you have…damn you for keeping it a secret from me! 😉

BresaolaHow would I describe it?  Well, it’s air dried, salt beef, served sliced very, veeerry thinly and usually quite simply dressed.  At the risk of bringing the wrath of real foodies upon my head for my failure to note all the subtleties, I’d say it’s kinda like a delicious beef version of Parma ham.

Isn’t that colour something special?

PearsThese beautifully ripe, russet skinned Taylor’s Gold pears seemed like a perfect partner for the cured beef.

GorgonzolaAnd to top things off, runny, ripe Gorgonzola providing a delicious, tangy contrast to the sweet pears and the salty beef.

Bresaola, gorgonzola and pear saladPour over a honey mustard & lemon dressing and it all comes together beautifully 🙂


Ingredients
10-12 slices bresaola
2 ripe pears, cored and thinly sliced (skin on)
100-150g gorgonzola (or other blue cheese), cut into chunks/crumbled
1 lemon, juice only
A glug of olive oil
A small knob of butter
1 teaspoon whole grain mustard
2 teaspoons honey
Sea salt and freshly ground black pepper
Watercress or other edible greenery
A handful of mixed cherry tomatoes
Music

Toss pear slices in a tablespoon or so of the lemon juice.

Cooked pearsHeat oil and butter in a frying pan and cook pear over a medium to high heat, until edges are turning brown.  Remove from pan and set to one side.

Dressing ingredientsMake dressing by mixing together remaining lemon juice, mustard and honey until well combined.  Season to taste.

Bresaola, pear and gorgonzola saladArrange watercress, tomatoes and bresaola on plate, scatter over cheese, top with pears and drizzle over dressing.

Feast!
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