Sliced East Meats West bresaola
1 tbsp (15 mL) olive oil
1 large shallot, minced
2 cups (500 mL) chopped arugula
1/2 cup (125 mL) chopped, toasted walnuts
1/4 cup (50 mL) blue cheese
In large skillet, heat oil over medium high heat. Cook shallots until tender, about 5 minutes. Add arugula and cook until wilted, about 2 minutes. Let cool completely. Stir in walnuts and blue cheese.
Spoon mixture over bresaola slices. Roll up and slice into 1-inch pieces. Serve immediately or cover well and refrigerate for up to 1 day
TIP: For added variety, substitute blue cheese with your favourite borgonzola or crumbled goat cheese.