Bresaola with Fresh Goat Cheese and Marinated Vegetables
- bay leaf
- olive oil
- fine sea salt
- fresh ground black pepper
- goat cheese
- fresh chive
Bring a small saucepan of water with a pinch of salt to a boil. Add the carrot, celery, onion, garlic, bay leaf, peppercorns and vinegar. Blanch the vegetables for three minutes and drain. Put in a small bowl and let cool slightly. Add 2 tablespoons of the olive oil and season with salt and pepper. Marinate the vegetables for a couple of hours at room temperature.
When ready to serve, arrange the slices of bresaola on large flat plates. With the tip of a knife dot each slice with a few nuggets of goat’s cheese. Sprinkle over the vegetables. Season again with salt and drizzle over a little olive oil. Serve with snips of fresh chive.