- 4 ounces Italian bresaola, sliced paper-thin
- 2 ounces Grana Padano cheese shards
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Freshly ground black pepper
- Arrange the bresaola slices, slightly overlapping, on a large serving platter.
- Cover with the Grana Padano cheese shards.
- Drizzle with olive oil and lemon juice.
- Season with black pepper.