Bresaola with Artichokes and Blue Cheese

Serves 2 

• 4 chargrilled artichokes in oil, quartered 
• Juice ½ lemon 
• 2tbsp Fussels extra virgin oil 
• 10-20 thin slices Durslade Bresaola  
• 30g walnuts  
• 50g soft blue cheese (Beauvale, Perl Las or Beenleigh would be perfect) 
• 50g wild rocket or mizuna 
• Sea salt and freshly ground black pepper 

In a bowl, mix the lemon juice and oil and season with the salt and pepper. Add the artichoke quarters, stir to combine. Place the bresaola onto large plates, too with the artichokes, roughly break up the walnuts and scatter on top followed by small pieces of the blue cheese and leaves.