Put 75g of the goat’s cheese in a blender. Add the vinegar, cream, olive oil, and mustard and process until smooth and creamy. Season with salt and pepper. Arrange the bresaola on 4 serving plates. Place a small bouquet of rocket in the centre of each plate and drizzle over creamy dressing. Drizzle the remaining goat’s cheese dressing on top. Drizzle with the truffle oil and serve immediately.

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