Season the slices of bresaola with a few drops of lemon juice, olive oil and a little salt and pepper and let them flavor.
Cut the remaining lemon into thin slices once deprived of Peel and divide them in half.
Thinly slice the cheese and cut the tartine bread. Cover each with Canapé of cheese, lay over a few salad and finish with bresaola topped. Garnish each with 1/2 Canapé slice of lemon and serve.
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