Bresaola with arugula and grana

Arrange the slices of Bresaola della Valtellina on a serving platter, slightly overlapping them to form an even layer.

In a small bowl, whisk together the Extra-virgin olive oil and the freshly squeezed juice from the Lemon.

Gently toss the Arugula with half of the dressing prepared in the previous step. Place the dressed Arugula in the center of the arranged Bresaola della Valtellina.