Arrange the Bresaola in a single layer on a serving plate.
Grate a small amount of lemon zest from the lemon and put aside. Squeeze the lemon and remove the seeds and combine the juice with the zest. Clean the arugula removing
any rough stems. Combine arugula, zest, lemon juice, olive oil, toss and season with salt and pepper. Place the arugula on top of the Bresaola, adding small shaved pieces of Grana Padano.
4 ounces thinly sliced bresaola
4 cups loosely packed arugula leaves
2 tablespoon extra-virgin olive oil
Fine sea salt to taste
Freshly ground black pepper to taste
2 ounces Grana Padano cheese