Robiola Wrapped in Mortadella Salad (Italian)

This recipe calls for Italian Mortadella, however bacon or proscuitto may be substituted.

12-14 thin slices mortadella (about 8 oz)
12 oz fresh robiola or fresh goat or ricotta cheese
12 fresh basil leaves
3 cups tender bitter greens, preferably young dandelion greens
3 Tbsp. extra-virgin olive oil
1 Tbsp. red-wine vinegar
coarse sea salt

Preheat a grill or grill pan.

Lay a piece of mortadella flat on your work surface. Place 2 Tbsp. cheese in the center of the mortadella and form into a log parallel to you; place 1 basil leaf on top of cheese. Fold bottom of mortadella up over cheese and basil and fold in sides. Continue rolling away from you (like a burrito) to enclose; secure with a toothpick. Repeat process with remaining mortadella and cheese.

Place mortadella packets seam-side up on grill and cook until lightly charred, about 2 minutes. Turn packets and continue cooking until opposite side is charred, about 2 minutes more. Transfer to a platter.

Place greens in a large bowl and toss with olive oil and vinegar; season with salt. Pile greens over mortadella packets; serve immediately.

Makes 12 servings.