Mache Salad with Brescaola & Goat Cheese

  • difficulty:Easy
  • prep time:10 min.
  • cooking time:0 min.
  • perfect wines:Grenache
  • Bresaola is tender and salty, the goat cheese has a little tang to it and the mache is delicate and sweet. You can add some steamed, sliced fingerling potatoes if you like.


    • 1 tbsp basil oil
    • 1 tbsp balsamic vinegar
    • Coarse sea salt
    • Freshly ground black pepper
    • 1 lb mache salad - cleaned and spun dry
    • 1/2 c salted pistachios - coarsely chopped
    • 8 oz goat cheese - cold and crumbled
    • 48 thin slices Bresaola or, if you prefer, Prosciutto (32 slices)
    • 1 tbsp chives - finely chopped


    • Pour the basil oil and the balsamic vinegar into a salad bowl. 
    • Add a good pinch of salt and 5-6 turns of black pepper. Whisk to combine.
    • Toss in the mache, pistachios, and goat cheese and toss again to coat.
    • Arrange Breaola slices on a large serving platter or divide equally between individual plates.
    • Place the mache salad on top of the cured beef.
    • Sprinkle the chives over the top.
    • Serve with a glass of Grenache. 

    Find more of Pascale's recipes on her website or check out one of her cooking classes.