It was a happy result. I am not wild about bresaola by itself. I won’t simply snack on it, the way I will on Serrano, chorizo and prosciutto. Is it that it’s not a cured pork product? I can’t quite articulate why, although adding bacon-ish stuff to vegetables is generally my fallback position when I am uncertain whether or not it will go over well (kale is good. kale with bacon? sooooo much better). To me, bresaola works almost interchangeably with mojama, which is a little weird. I’ve never used them together (maybe I should try it? I suspect the results would not be positive), but mojama has a similar happy taste when used with fennel and arugula. Recipes in which mojama is successful are frequently recipes in which bresaola can stand in, although mojama is better flattered by lemon juice than vinegars, and bresaola works well with either. The final taste, obviously, is very different. But... they hit many of the same tones on the palate.
Or maybe I need to get concussed again so that my palate re-aligns properly and I stop talking crazy.