Bresaola with rocket, grana, orange fennel salad and rye bread

Ingredients

For 1 serving

• Bresaola80 g
• Arugula30 g
• Grana Padano20 g
• Fennel150 g
• Orange0.5
• Rye bread60 g
• Extra virgin olive oil10 g
• Lemon juice10 ml
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: November – April

Method

1. Remove the fennel stalks, halve the bulb and slice it very thinly; peel the orange with a knife, removing skin and white pith, and cut out the segments.
2. Lay the bresaola on the plate and drizzle with the lemon juice and half the oil.
3. Top the bresaola with the washed, dried rocket and the Grana shavings.
4. Dress the fennel and orange with the remaining oil, salt and pepper and serve everything with the rye bread.