1 Rinse the frisee lettuce and Lollo Bionda, spin dry and cut into bite-sized pieces. Place in a large bowl.
2 For the dressing, whisk together the vinegar, mustard, vegetable stock and canola oil in a small bowl. Season with salt and pepper.
3 Rinse the chives, shake dry, cut into thin rings and add to the dressing. Drizzle over the lettuces and toss well to combine.
4 Arrange the bresaola in a circle on the plates.
5 Divide the salad among the plates and serve.