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Bresaola with Arugula, Fennel, and Manchego Cheese
- 3 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 4-ounce package sliced bresaola*
- 54 (about) arugula leaves
- 1 medium fennel bulb, halved lengthwise, thinly sliced crosswise
- 1 4-ounce piece Manchego or Parmesan cheese, shaved into strips
Directions:View on Bon Appetit
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