Ingredients
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
1.
Whisk olive oil and lemon juice in small bowl to blend; set dressing aside. 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. Sprinkle with 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.)
2.
*Available at Italian markets and some specialty foods stores.
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