Preparation time: 15'

Ingredients: (Serves 4)

For the dressing: 2 tablespoons coarse mustard - 2 tablespoons tarragon mustard - 1 tablespoon dry white wine - 1 scallion, minced - 4 sprigs marjoram, leaves only - 1/2 cup extra - virgin olive oil - 1 tablespoon balsamic vinegar - 1/2 tablespoon red wine vinegar - salt.

For the mozzarella and bresaola: 3/4 pound bresaola, thinly sliced - 8 slices mozzarella (1 1/2 ounces each) - 1 head Boston or Bibb lettuce, washed and dried - 1 small head curly endive, washed and dried - 1 tablespoon extra - virgin olive oil - salt - pepper


Preheat the grill. Prepare the dressing: Place the scallion in a bowl. Whisk in the two kinds of mustard, a pinch of salt, the wine, and the two vinegars. Whisk in the olive oil in a thin stream, until the dressing is emulsified; add the marjoram leaves.

Prepare the mozzarella and bresaola: Season the mozzarella slices with a pinch of salt and pepper, and brush with the olive oil. Grill for 2 minutes per side, turning once. Meanwhile, in a serving dish, combine the lettuce and curly endive. Fold the bresaola slices. Arrange the grilled mozzarella and bresaola slices over the greens. Spoon the dressing over the mozzarella and bresaola, and serve immediately.