with robiola and vegetables
FOR THE ROLLS:
salt, pepper, oil
FOR THE SALAD:
oranges, fennels, pine kernels,
Polli black pitted olives
PREPARING THE ROLLS:
Chop some chives setting a few blades aside.
In a bowl, combine the robiola with a bit of salt, the chopped chives,
a pinch of pepper and a bit of oil. Mix everything with a fork until
obtaining a smooth cream. Spoon some of the mixture
in the middle of each slice of bresaola, roll the slices up and tie them using
the blades of chives you set aside.
PREPARING THE SALAD:
Make the dressing with oil, balsamic vinegar and salt and mix well.
In the meantime, toast the pine kernels in a pan. Finely slice the fennel,
cut the peeled oranges into slices and halve the olives. In a bowl,
combine all the ingredients and dress with the dressing.