Valtellina salad

Ingredients for 4 people

• 1 package of baby spinach

• 1 thick slice of at least 1 cm of bresaola

• A dozen hazelnuts

• Extra virgin olive oil

• ½ teaspoon of sweet mustard

• Balsamic vinegar

• 1 organic lemon

• salt

Clean, wash the baby spinach and dry them well. Cut the bresaola into fillets and chop the hazelnuts coarsely and put everything in a salad bowl. Prepare an emulsion with oil, mustard, a few drops of balsamic vinegar, a pinch of salt and dress the salad. Garnish with strands of lemon zest and a few whole hazelnuts.