Ingredients: 
40 grams sliced bresaola
1 peach
1 pear
½ melon
1 tablespoon sliced or chopped almonds
1 tablespoon lemon juice
Extra virgin olive oil
Salt and peppercorns
Agrodolce NeroModena - TONDO 

Remove the seeds from the melon and peel it; wash the pear, remove the stalk and remove the core, leaving it whole.
Slice both thinly (using a slicer); cut the peach into thin slices.
In a bowl, dissolve a pinch of salt in the lemon juice, then add 2 tablespoons of oil to emulsify.
Arrange the prepared fruit and bresaola on individual plates, add the almonds, dress with the lemon sauce, the Agrodolce NeroModena - TONDO and serve.
You can complete the preparation by sprinkling it with pepper.

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