Bündnerfleisch with Vegetable Salad

Bündnerfleisch is the Swiss version of the bresaola of Italy. It is beef that is cured by drying, either in the high, cool mountain air of Switzerland or in front of a fan in a walk-in refrigerator. It is a perfect first course with champagne, very light but with enough flavor and bite to awaken the most slumbering appetite. Its one drawback for the home is that, like prosciutto, it has to be sliced very, very thin, and requires a mechanical sheer. So order it already sliced a