Carpaccio of Beef with Balsamic Vinegar

COOKING TIME: 15 minutes
SERVING SIZE: Yields 4 servings (serving size 1 1/2 cups)


  • 1/2 cup 10 Yr Aged Balsamic Vinegar
  • 13 oz bresaola (dried beef)
  • salt
  • pepper
  • 1/4 cup spring vegetables chopped
  • 1/4 cup arugula chopped
  • 3-4 tbsp Isola Organic Extra Virgin Olive Oil

Preparation Instructions

  1. Brush a large serving dish with balsamic vinegar and arrange the wafer thin slices of dried beef on it so that they do not overlap.
  2. Lightly salt and sprinkle with pepper decorate with spring vegetables and arugula.
  3. Drizzle balsamic vinegar and extra virgin olive oil over the salad. Add Pine Nuts for additional taste.
  4. Serve immediately.

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