Cook The Book: Fresh Robiola Wrapped In Mortadella

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Serious Eats


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12 to 14 thin slices mortadella (about 8 ounces; see Note)

12 ounces fresh robiola (or substitute fresh goat cheese or fresh ricotta)

12 fresh basil leaves

3 cups young dandelion greens or other tender bitter greens

3 tablespoons extra-virgin olive oil

1 tablespoon red wine vinegar

Coarse sea salt

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