Bresaola carpaccio with fennel, orange and walnuts and multigrain bread

Ingredients

For 1 serving

• Bresaola90 g
• Fennel120 g
• Orange1
• Walnuts10 g
• Lamb's lettuce30 g
• Multigrain bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, nuts,

In season: December – March

Method

1. Peel the orange with a knife, removing skin and white pith, cut out the segments over a bowl and keep the juice that drips.
2. Remove the fennel stalks and slice the bulb very thinly; wash and dry the lamb's lettuce; break the walnuts with your hands.
3. Combine the fennel, lamb's lettuce, orange segments and walnuts.
4. Arrange the bresaola in a circle on the plate, put the salad in the middle, dress everything with the orange juice, oil, salt and pepper and serve with the multigrain bread.