Bresaola & Booker’s Cheddar Salad 

Ingredients:

1 pack Golfera Bresola 

1 block Booker’s cheddar 

150g Pine nuts 

400g Fresh rocket 

Azouro Extra Virgin Olive oil 

½ Lemon juice 

Salt and pepper 

Method: 

Preheat oven to 180C fan and toast pine nuts until lightly brown and aromatic. Be careful not to burn! They can go very quickly. 

Lightly toss your rocket with a drizzle of olive oil and your lemon juice, salt and pepper to taste.  

Arrange the greens on your plate and top with torn Bresaola, toasted pine nut and shavings of Booker’s vintage.