INGREDIENTS

For 4 people

300 g thinly sliced beef fillet,

150 g of tender salad,

150 g of Grana Padano,

2 tablespoons of balsamic vinegar,

A spoonful of mustard,

5 tablespoons of extra virgin olive oil,

A few sprigs of chives,

Salt and pepper

PREPARATION

Let the butcher roll out the slices of fillet in separate sheets.

Clean, wash and dry the salad thoroughly and place it in a bowl.

Separately dilute the salt with the vinegar

Add the mustard and mix well until smooth

Add the oil and emulsify by beating with the prongs of the fork.

Dress the salad with a little lemon and oil and distribute it on plates.

Arrange on each plate, in a crown on top of the salad, the slices of fillet, the flaked Grana Padano, the chopped chives and a generous grind of pepper.

Sprinkle the carpaccio with the mustard sauce.