This simple appetizer consist of a few ingredients that marry together perfectly both in taste and sight.
1/2 pound (250gr) thinly sliced bresaola
4 handfuls of baby arugula
6 thin slices pecorino pepato
4 lemon wedges
Extra virgin olive oil
Arrange slices of bresaola, overlapping slightly, to cover 4 small plates. Top bresaola with baby arugula, add sliced cheese and drizzle with olive oil. Serve with lemon wedge.