Our Buffalo Bresaola although delicious by itself, is a wonderful addition to many dishes. In this recipe, I've paired it with Manchego cheese, pear and balsamic syrup, for a dynamo combination. You are going to love this product and the salad! Enjoy.
Ingredients: (Per Serving)
- 2 – ounces of Wild Idea Buffalo Bresaola
- 2 – ounces Manchego cheese, shaved
- 1 – quartered pear, sliced
- 2 – handfuls of baby arugula
- ¼ – cup roasted pecans
- 2 – teaspoons olive oil
- squeeze of fresh lemon
- Balsamic syrup
- cracked black pepper
Preparations:
- Place arugula in bowl and drizzle with olive oil and fresh lemon juice. Toss together to coat evenly.
- Place greens on plate and arrange Bison Bresaola, Manchego, and pear on top of salad.
- Sprinkle with roasted pecans, drizzle with desired amount of balsamic syrup, and finish with a twist of black pepper.
Photo Credit: Jill O'Brien
6 comments
Jim – Syrup or aka glaze. :)
Balsamic syrup or Balsamic vinegar?
Sound so good .w ill make it for summer dinner. Thanks
Thank you Kalia for answering Dwight’s question. For more information on Wild Idea’s Bresaola and how we prepare ours go to: http://wildideabuffalo.com/collections/charcuterie/products/bresaola
BRESAOLA is an air-dried, salted Italian beef ( usually) —you can see in the recipe you don’t cook it. More leathery than prosciutto. And Manchego is a cheese that is a Spanish sheep’s milk cheese (aged longer is better I think) particularity yummy when serve with quince paste ( membrillo).
THIS SALAD SOUNDS GREAT AND THE PICTURE LOOKS YUMMY. I HAVE ONE QUESTION, AND I PLEAD IGNORANCE HERE, BUT WHAT IS “BRESAOLA?” AND WHERE CAN I FIND “MANCHEGO?” IF I DON’T HAVE THESE TWO INGREDIENTS, WHAT CAN I USE TO SUBSTITUTE?
THANK YOU VERY MUCH.
DWIGHT WASHINGTON