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Bresaola with Lemony Greens

Bresaola – an air-cured beef that is similar to Prosciutto but much leaner – and fresh cheese make this salad something really special. It's simple enough to put together for a week night dinner, but pretty (and tasty) enough to serve when entertaining. The sweet, slightly salty flavor of Bresaola plays beautifully with a milky young cheese with a little tang. Set those flavors alongside fresh greens dressed with a zesty lemon olive oil and life is good. Very, very good.

For 4 servings:

16 very thin slices of Bresaola
2-3ounces of young cheese such as chevre or Robiolina Cremosa
A few handfuls (about 4 ounces) of spring greens or baby arugula
Scant teaspoon fresh, minced tarragon (skip this if using arugula)
2 tablespoons extra virgin olive oil pressed with Sicilian Lemons
20 Castelvetrano olives
Finishing salt such as Fleur de Sel or Maldon
Fresh ground black pepper

Wash and dry the greens. Drain any brine from the olives and pat them dry; toss them with about a teaspoon of the lemon olive oil. Smear each slice of meat with about a teaspoon of the cheese, fold over, and press lightly to close. Drizzle the greens with the remaining oil, add a pinch of salt and a few grinds of pepper, and toss. Divide the greens between 4 plates and sprinkle with the minced tarragon (if using). Array 4 pieces of the Bresaola pockets and 5 olives alongside the greens. Enjoy!