Carpaccio di Bresaola e Rucola (Arugula and aged beef)

• 4 oz bresaola
• 1 1/2 cup arugula (rocket/ rucola)
• 2 tbsp shaved parmigiano reggiano cheese
• 1 tbsp extra virgin olive oil (or more to taste)
• 1/2 tbsp balsamic vinegar

1. Arrange the thinly sliced bresaola on the plate.
2. Top with arugula.
3. Shave 2 Tbsp of the Parmigiano-Reggiano and sprinkle on top.
4. Drizzle with olive oil.
5. Drizzle with balsamic vinegar.

bresaola, arugula, cheese, extra virgin olive oil, balsamic vinegar

Taken from cookpad.com/us/recipes/337039-carpaccio-di-bresaola-e-rucola-arugula-and-aged-beef (may not work)