Copyright © The Beautiful Pig
Ingredients
8 oz arugula, washed and hard
stems removed
Juice of 1 lemon (about ¼ c)
2 T finest quality olive oil
Sea salt and freshly ground black
pepper
3 oz Parmagiano -Reggiano
cheese, shaved
4 oz The Beautiful Pig Bresaola,
thinly sliced and cut into bite-
sized ribbons
Method
In a large bowl, toss arugula with
the lemon juice and olive oil.
Season to taste with salt and
pepper (remember the cheese will
add salt) and toss again.
Mound greens on individual
plates, top with The Beautiful Pig
Bresaola and cheese. Top with a
drizzle of olive oil and a pinch of
black pepper.
Serve with thin slices of French
bread and a crisp, dry Prosecco,
well chilled.
Bresaola
and
Parmagiano
Salad