Bresaola Recipe

Start by slicing the bresaola into thin, even slices. Arrange them on a serving platter in a circular or overlapping design for an appealing presentation.

Rinse the arugula under cold water and pat dry with a paper towel. Scatter the arugula leaves over the bresaola on the platter.

Slice the caprino cheese into small wedges or crumble it, and place it on top of the arugula.

Make the Lemon Dressing

In a small bowl, whisk together the fresh lemon juice, extra virgin olive oil, Dijon mustard, and honey until well combined.

Season the dressing with salt and black pepper to taste. Adjust the seasoning if necessary.

Drizzle the lemon dressing over the bresaola and arugula just before serving. This will keep the arugula fresh and enhance the flavors.

Serve immediately as an appetizer or a light main dish, garnished with additional black pepper if desired.