"Dama Bianca" Soppressa with Lazzaris Apple and Chestnut Mostarda and Piave Mezzano Cheese

Author: Domenico Longo head chef of Trattoria Casa Coste - Collalto (TV)

Time:  

20 min

Difficulty:  

easy

Ingredients

(for 4 servings); 160g soppressa (large type of salami); 80g Lazzaris Chestnut Mostarda; 80g Lazzaris Sliced Apple Mostarda; 50g rocket salad; 75g extra virgin olive oil; 25g apple vinegar; 1 dash of Dijon mustard to flavour; 1 pinch salt and white pepper; 160g Piave Mezzano cheese

Preparation

Drain the two mostardas and roughly chop up the fruit together, arranging the resulting mixture elegantly on coffee spoons. Using a blender or a fork in a bowl, make the vinaigrette by mixing together the apple vinegar, the extra virgin olive oil, salt, pepper and mustard until well blended. Slice the soppressa and arrange it in waves on a plate, garnish with rocket salad tossed with the vinaigrette dressing, the previously prepared spoonful of mostarda and to the side flakes of Piave Mezzano cheese. Serve.

Lazzaris product used

Chestnut Mostarda