Bresaola Salad with Buratta

Bresaola Salad with Buratta

Serves: 4 | Cooking Time: 10 min

Presliced Brooklyn Cured Bresaola. Peppery arugula. Crisp apple. Creamy burrata. A drizzle of balsamic and olive oil. Pile it on bread and call it dinner.

Ingredients

  • 3 oz. Brooklyn Cured Presliced Bresaola

  • 2 cups fresh arugula

  • 1 crisp apple (Honeycrisp or Granny Smith), thinly sliced

  • 1 ball fresh burrata

  • 2 tablespoons good olive oil

  • 1 tablespoon aged balsamic vinegar

  • Flaky sea salt and cracked black pepper, to finish

  • Crusty bread or crostini, for serving

Directions

  1. Spread the arugula out on a large plate or platter as your base.
  2. Interlace slices of Bresaola and apple across the arugula, alternating as you go for a layered, elegant look.
  3. Tear the burrata open and place it in the center of the plate, letting the creamy interior spill out.
  4. Drizzle the olive oil and balsamic vinegar over the whole plate. Finish with a generous pinch of flaky sea salt and cracked black pepper.
  5. Serve with crusty bread or crostini on the side — pile the salad on top and eat open-faced.