Ingredients for 4 people
1 package of baby spinach
1 thick slice of at least 1 cm of bresaola
A dozen hazelnuts
Extra virgin olive oil
½ teaspoon of sweet mustard
Balsamic vinegar
1 organic lemon
salt
Clean, wash the baby spinach and dry them well. Cut the bresaola into fillets and chop the hazelnuts coarsely and put everything in a salad bowl. Prepare an emulsion with oil, mustard, a few drops of balsamic vinegar, a pinch of salt and dress the salad. Garnish with strands of lemon zest and a few whole hazelnuts.