Bresaola, rocket and parmesan salad with extra virgin truffle oil

 
Serves 4
  • - 300g parmesan shavings
  • - extra virgin truffle oil, for drizzling
  • - rocket leaves
  • - juice of 1 Sorrento lemon
  • - 400g bresaola slices

How to prepare:

Arrange the bresaola on a plate in a single layer. Squeeze the juice from the lemon and drizzle over the bresaola.

Top with rocket leaves and a few shavings of parmesan. Drizzle with truffle oil and add a pinch of salt and pepper.