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Prepare the vinaigrette by combining the mustard with a drop of balsamic vinegar, oil, basil and parsley previously passed in the blender, mixing everything well.
Spread the slices of bresaola on a plate, sprinkle the vinaigrette on top, and add rucola and black olives for maximum taste and effect. Enjoy!
(4 people): 300 g of bresaola, 20 g of mustard, balsamic vinegar, 100 g of rucola, basil, parsley, 20 g of black olives, Panizzi organic extra virgin olive oil.