Bresaola with Arugula, Fennel, and Manchego Cheese

Name: Bresaola with Arugula, Fennel, and Manchego Cheese
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 18
Cuisine: Global
Ingredients: 54 (about) arugula leaves; 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise; 1 Tbsp fresh lemon juice; 3 Tbsps olive oil; 113 grams Manchego or Parmesan cheese, shaved into strips

You can never have too many hor d'oeuvre recipes, so give Bresaola with Arugula, Fennel, and Manchego Cheese a try. This recipe serves 18. Watching your figure? This gluten free and primal recipe has 51 calories, 3g of protein, and 4g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. If you have parmesan cheese, olive oil, lemon juice, and a few other ingredients on hand, you can make it.

Instructions

Whisk olive oil and lemon juice in small bowl to blend; set dressing aside.

Ingredients you will need

Lemon Juice

Olive Oil

Equipment you will use

Whisk

Bowl

Place 1 bresaola slice on work surface with 1 long side parallel to edge.

Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side. Top with layer of sliced fennel, then 2 cheese strips.

Ingredients you will need

Arugula

Cheese

Fennel

Sprinkle with pepper.

Ingredients you will need

Pepper

Drizzle with 1/2 teaspoon dressing. Starting at filled end, roll up bresaola, enclosing filling. Arrange, seam side down, on platter. Repeat with remaining ingredients to form 18 rolls total. (Can be made 4 hours ahead. Cover with plastic wrap; chill. Before serving, let stand 30 minutes at room temperature.)

Ingredients you will need

Roll