- 14 salami slices
- Fresh chèvre
- 4 cups baby arugula
- 1 tablespoon extra virgin olive oil
- 2 teaspoons red wine vinegar
- Salt and pepper, to taste
On a work surface, arrange salami slices in a single layer. Spoon heaping teaspoons of fresh chèvre down the center of each slice.
In a bowl, toss arugula with olive oil and red wine vinegar. Season with salt and pepper.
Divide arugula mixture among the salami slices and roll them up. Cut each roll in half crosswise, arrange seam-side down on a platter and serve.