Bresaola with Arugula, Fennel, and Manchego Cheese

1. 1

   Whisk olive oil and lemon juice in small bowl to blend; set dressing aside.

2. 2

   Place 1 bresaola slice on work surface with 1 long side parallel to edge.

3. 3

   Place 3 arugula leaves at 1 short end so that leaves extend past 1 long side.

4. 4

   Top with layer of sliced fennel, then 2 cheese strips.

5. 5

   Sprinkle with pepper.

6. 6

   Drizzle with 1/2 teaspoon dressing.

7. 7

   Starting at filled end, roll up bresaola, enclosing filling.

8. 8

   Arrange, seam side down, on platter.

9. 9

   Repeat with remaining ingredients to form 18 rolls total.

10. 10

    (Can be made 4 hours ahead.

11. 11

    Cover with plastic wrap; chill.

12. 12

    Before serving, let stand 30 minutes at room temperature.)

13. 13

    *Available at Italian markets and some specialty foods stores.

* Per serving · 4 servings · Values may vary.

No additional tips available.