Bresaola carpaccio with summer fruits
Instructions
00612 BRESAOLA CARPACCIO with SUMMER FRUIT INGREDIENTS for 4 PEOPLE, 2 3 White peaches, nectarines, strawberry 150 g, 200 g of bresaola slices, mint leaves for garnish.
For the vinaigrette: 8 tablespoons of orange juice, 2 tablespoons liquid honey, 3 tablespoons of balsamic vinegar, salt and pepper.
Peel peaches without breaking them and cut into thin wedges.
Rinse and dry the nectarines, so thickly as before.
Wash the strawberries, dry, depicciolatele and cut them into thin slices.
You have all these fruits in corona on 4 large individual dishes, alternating with slices of bresaola.
Prepare the vinaigrette by mixing orange juice, honey, balsamic vinegar, salt and pepper.
Nappate the dishes with this vinaigrette, decorated with mint leaves and serve very fresh preparation.
