Wagyu Beef Bresola, Peach & Watercress Salad, Pomegranate Molasses Recipe

Prepare the peach

Wash the peach, remove the pit, and slice into 6–8 thin wedges. If very ripe, gently pat dry on paper towel to remove excess juice so slices hold their shape on the plate.

Arrange bresaola

On a large serving plate or individual plates (for mezzes), fan or loosely fold the wagyu bresaola slices into overlapping ribbons to create a light bed for the salad components.

Add watercress and fruit

Scatter trimmed watercress over and around the bresaola. Nestle peach wedges between folds of bresaola and on top of the watercress in an even pattern so each portion gets fruit and greens.

Optional cheese

If using burrata or ricotta, tear or spoon small dollops and place them strategically on the plate—one large dollop for sharing or small quenelles for individual plates.

Make the dressing

In a small bowl or jar combine pomegranate molasses (2 tbs), extra-virgin olive oil (4 tbs), fresh lemon juice (1 tbs), white wine vinegar (1 tsp), honey (1 tsp), Dijon mustard (1/2 tsp), sea salt (1/2 tsp) and freshly ground black pepper (1/2 tsp). Whisk vigorously or shake until emulsified and slightly thickened. Taste and adjust acidity or sweetness: add a pinch more honey if too tart or an extra 1/2 tsp lemon if you want more brightness.

Dress the salad

Using a spoon, lightly drizzle about two-thirds of the dressing over the arranged bresaola, peaches and watercress, keeping some dressing reserved for finishing. Aim for a light, even coating — you want the delicate wagyu flavor to remain dominant.

Finish with seeds and nuts

Scatter toasted sliced almonds or crushed pistachios (30 g) and pomegranate seeds (3 tbs) across the dish to add crunch and bursts of juice. Sprinkle flaky sea salt (1 tsp) lightly over the cheese and bresaola and finish with a small grind of black pepper (1/4 tsp).

Final glaze

If desired, thin a teaspoon of reserved pomegranate molasses with a few drops of warm water and use a spoon to create a delicate zigzag of molasses glaze over the plate for visual contrast and an extra hit of sweet-tart flavor.

Serve immediately at cool-room temperature as a mezzé choice. Provide small forks or toothpicks if serving family-style so guests can take slices of bresaola with peach and watercress. Leftover dressing can be stored refrigerated for up to 3 days; assemble just before serving to keep watercress crisp.