Beef Carpaccio with Prosciutto, Watercress, Goat Cheese, and Blood Orange Oil

1. 1

   Lay the out the prosciutto in 4 pairs of 2 pieces that are partially overlapping lengthwise.

2. 2

   In a bowl toss the watercress with the oil, salt, and pepper.

3. 3

   Divide the watercress equally in mounds placed at the end of the prosciutto slices.

4. 4

   Wrap the prosciutto around the watercress and roll them up as tight as possible without bruising the watercress.

5. 5

   Set aside.

6. 6

   Slicing against the grain cut the beef into 8 equal slices.

7. 7

   Lay each piece between 2 pieces of plastic wrap and lightly pound into tender thin pieces with a mallet or the side of a heavy knife or a wine bottle (with cork in it!

8. 8

   ).

9. 9

   Lay 2 pieces on each of the 4 salad plates.

10. 10

    Drizzle the meat with the oil and season with salt and pepper.

11. 11

    Place a roll of the prosciutto and watercress next to the beef.

12. 12

    Place 1 (2-ounce) spoonful of the fresh goat cheese nestled between the beef and roulade.

13. 13

    Garnish with the apple slices.

* Per serving · 4 servings · Values may vary.