Bresaola Carpaccio

INGREDIENTS:

  • 4 oz bresaola (or beef tenderloin), thinly sliced

  • 2 oz Briati Parmesan, shaved

  • 2 tbsp Briati Balsamic Vinegar Glaze

  • 2 cups fresh arugula

  • 2 tbsp extra virgin olive oil

  • 1 tbsp lemon juice

  • ½ tsp black pepper

  • ¼ tsp sea salt

INSTRUCTIONS:

  1. Lay the bresaola slices on a serving plate.

  2. Toss arugula with olive oil, lemon juice, salt, and pepper.

  3. Scatter the arugula over the bresaola.

  4. Sprinkle generously with shaved Briati Parmesan.

  5. Drizzle with Briati Balsamic Vinegar Glaze.

  6. Serve and enjoy!