Bresaola with Robiola Cheese

Ingredients:

5 oz. Robiola Cheese

salt and freshly ground pepper

2 bunches of mixed salad greens, washed and dried

1/2 cup extra-virgin olive oil

12 large slices bresaola

Season the Robiola with salt and pepper and stir well with a wooden spoon. Arrange the salad greens on individual plates and drizzle with the oil. Spread the cheese on slices of bresaola, roll up each slice, and arrange on top of the salad greens. Serve with thick slices of toast. Wine: a dry red.

From the book by Gabriella Ganugi. Published by The Wine Appreciation Guild.