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Ingredients
- 80gr. arugula leaves
- 9 slices bresaola
- 7 slices parmesan cheese
- pine nuts
- olive oil
- truffle flavoured olive oil (optional)
- lemon juice
- 1-2 drops of mustard
- salt, freshly ground pepper
Directions
- Place the 7 bresaola slices around a large plate and the remaining two in the centre.
- Top with the rocket leaves and the parmesan slices.
- Garnish with pine nuts.
- The vinaigrette: mix four parts olive oil, a few drops of truffle olive oil , one part lemon juice, mustard, salt and pepper.
Bresaola salad