Bresaola Parmesan Salad; arugula, cured beef, + Parmesan, a drizzle of olive oil + balsamic vinegar, cracked black pepper + coarse sea salt. Simple and divine!
Arrange 16 of the bresaola slices overlapping slightly around the perimeter of the serving plate. Mound the arugula in the center of the plate, spilling onto the bresaola. Drizzle the balsamic vinegar and extra virgin olive oil over the salad, then top with the shaved parmesan cheese, cracked black pepper, and coarse sea salt.
Take the remaining slices of bresaola and roll them into a tight cylinder. Use a chef's knife to cut the cylinder into slices that are as thin as you can make them. Use your fingers to separate the ribbons of bresaola and scatter over the salad.