Arrange all ingredients decoratively on platter.
Arrange the bresaola on serving platter or on individual dishes. Drizzle with the olive oil, and sprinkle with lemon juice and several grindings of black pepper. Top with Parmesan.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Roberta Dowling, Cambridge School of Culinary Arts