Bresaola with Arugula, Fennel, and Manchego Cheese

Ingredients

• 54  arugula leaves ()
• 1 medium fennel bulb halved lengthwise thinly sliced
• 1 tablespoon juice of lemon fresh
• 3 tablespoons olive oil 
• 4 ounce parmesan cheese shaved
• 4 ounce bresaola sliced
• 4 ounce bresaola sliced

Equipment

• bowl
• whisk
• plastic wrap

Directions

1. Whisk olive oil and lemon juice in small bowl to blend; set dressing aside.
2. Place 1 bresaola slice on work surface with 1 long side parallel to edge.
3. 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.
4. Sprinkle with pepper.
5. 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.)
6. *Available at Italian markets and some specialty foods stores.