Bresaola, Pear, Rocket and Grana Padano Riserva Salad
200 g bresaola 100 g Grana Padano Riserva 1 bunch rocket 2 Williams pears 1 lemon extra virgin olive oil salt pepper
Thinly slice the pears and drizzle with lemon juice.
In a bowl, combine the rocket with slices of bresaola cut in half, shavings of Grana Padano Riserva and pear slices; dress with a pinch of salt and olive oil. Serve the salad cold with freshly ground black pepper.