For the bresaola roses
Place the slices of bresaola on a cutting board, fold them in half and roll them in order to form ‘little roses’.
Place them on a serving plate.
Cut the lemon in thin slices, and cut the slices in small triangles.
Place the lemon triangles with some arugola on the place, to decorate.
Spring with poppy seeds, and add some oil to taste before serving.