Bresaola Salad with Arugula, Pear, and Parmesan

FOR THE SALAD:
6 thin slices of Bresaola
6 Parmesan shavings
1/4 bartlett pear, thinly sliced
1/2 cup arugula
1 tsp of extra virgin olive oil
4 tablespoons hazelnuts

 

FOR THE DRESSING:
1 tsp Beaufor Whole Grain Mustard
1 tsp of white wine vinegar
1 tsp of extra virgin olive oil
Pinch of salt
Pinch of black pepper
1/2 tbsp of balsamic reduction for a final touch (optional)

DIRECTIONS

1. Grab your best fancy, flat plate line your bresaola slices in a circle overlapping the edges.
2. Put the hazelnuts in a frying pan and toast them until light golden-brown, shaking the pan regularly. Remove the nuts from the pan and set them aside to cool, then crush them lightly, so they break in half.
3. In a small bowl whisk together the olive oil, whole grain mustard, white wine vinegar, salt and pepper.
4. Toss the arugula in the dressing, place the tossed arugula in the center ofthe plate.
5. Alternating between the parmesan shavings and pear slices, arrange them against the arugula.
6. Sprinkle hazelnuts on top of bresaola.
7. Finally drizzle the tea spoon of olive oil around the bresaola slices.
8. Optional drizzle the balsamic reduction over the whole plate.