Some evenings call for food that’s quick but doesn’t feel rushed. This salad leans on contrast: warm, soft cheese against peppery greens and thin slices of cured meat.
Difficulty
Easy
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Servings
2
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Ingredients
Instructions
- Warm the olive oil gently in a small pan with the crushed garlic until fragrant, not browned.
- Add the mozzarella to the warm oil and heat just until the edges soften and the center turns creamy. Remove from heat.
- Place the arugula in a wide bowl and season lightly with salt and pepper.
- Drizzle the vinegar and honey over the greens and toss briefly.
- Arrange the bresaola loosely over the arugula.
- Spoon the warm mozzarella and its oil over the salad.
- Finish with extra black pepper and serve immediately.
Serving Ideas
This works well as a standalone dinner with bread, or as a starter when you want something warm without heaviness. If serving later, warm the mozzarella at the very last moment.
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