Bresaola with Arugula, Fennel, and Manchego Cheese

• 3 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 4-ounce package sliced bresaola*
• 54 (about) arugula leaves
• 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise
• 1 4-ounce piece Manchego or Parmesan cheese, shaved into strips

1. Whisk olive oil and lemon juice in small bowl to blend; set dressing aside.
2. Place 1 bresaola slice on work surface with 1 long side parallel to edge.
3. Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side.
4. Top with layer of sliced fennel, then 2 cheese strips.
5. Sprinkle with pepper.
6. Drizzle with 1/2 teaspoon dressing.
7. Starting at filled end, roll up bresaola, enclosing filling.
8. Arrange, seam side down, on platter.
9. Repeat with remaining ingredients to form 18 rolls total.
10. (Can be made 4 hours ahead.
11. Cover with plastic wrap; chill.
12. Before serving, let stand 30 minutes at room temperature.)
13. *Available at Italian markets and some specialty foods stores.

olive oil, lemon juice, arugula, fennel bulb, manchego

Taken from www.epicurious.com/recipes/food/views/bresaola-with-arugula-fennel-and-manchego-cheese-109360 (may not work)