- 12-16 slices prosciutto or bresaola
- 4 oz arugula
- 4 oz cherry tomatoes
- 4 lemon wedges
- 2 tbsp balsamic vinegar
- 6 tbsp extra virgin olive oil
- 2 tsp sea salt
- freshly ground black pepper
Arrange 3-4 slices of meat on each plate.
Top with a handful of arugula and tomatoes.
Drizzle with 1/2 tbsp balsamic vinegar and 1-1/2 tbsp olive oil.
Sprinkle with salt and pepper.
Squeeze lemon over everything.
