Strawberry salad with bresaola and bocconcini

Lay the strawberries out on a plate, drizzle with the vinegar and season
Lay one slice of bresaola on your chopping board and cover with two or three basil leaves
Lay another slice of bresaola on top and keep layering bresaola and basil like that until you’ve used it all up, toll into a thick cigar and slice into ribbons with a sharp knife
Tear the bocconcini or mozzarella balls in half and lay on a serving dish.
Scatter the strawberries around the pieces of cheese, toss the rocket in the strawberry juice left on the plate and add a splash of olive oil
Gently lay the bresaola strips and rocket over the cheese and strawberries and finish with the dressed rocket, a few little shaving of fresh parmesan cheese, if you like, and a drizzle of olive oil