Arugula with Bresaola and Porcini

Ingredients

• 150 g arugula
• 20 g Parmesan (1 piece)
• 1 small onion
• 150 g porcini mushrooms
• 2 tbsp lemon juice
• 1 tbsp White Wine Vinegar
• 3 tbsp olive oil
• 1 tsp Mustard
• 1 tsp sugar
• Salt
• Pepper
• 100 g bresaola (12 slices)

Instructions

1. 1.

   Wash, trim and dry the arugula. Grate the parmesan into thin shavings. Peel the onion and cut it into very fine strips. Clean the mushrooms and slice them thinly.

2. 2.

   Mix the arugula with the mushrooms and onion strips and divide onto four plates.

3. 3.

   For the vinaigrette whisk together lemon juice, vinegar, oil, mustard, 1 tsp sugar, salt and pepper.

4. 4.

   Drizzle the vinaigrette over the salad, sprinkle parmesan on top. Thread bresaola slices in a fan shape and arrange three slices per portion on the salad.