Torn Kale Salad with Crispy Bresaola & Pont-L’Évêque | culture: the word on cheese

Ingredients

• 1 tablespoon fresh rosemary leaves (from about 2 sprigs)
• ½ teaspoon fennel seeds
• ½ teaspoon mustard seeds
• 2 tablespoons olive oil
• 1 teaspoon red wine vinegar
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)
• 24 slices about 4 ounces thinly sliced bresaola
• ½ cup fresh bread crumbs (from 2 ounces stale bread)
• 1 bunch Lacinato kale (10 ounces, torn into 1-inch pieces (about 5 cups))
• 4 ounces Pont-l’Évêque