• 1 box of VPJ Black Angus Carpaccio
• 100g arugula sprouts
• 2 tablespoons sliced almonds
• 3 tablespoons grated parmesan cheese
• 2 tablespoons pickled capers

For the sauce:

• 2 tablespoons extra virgin olive oil
• 3 tablespoons yellow mustard
• Juice of half a Sicilian lemon
• VPJ Salt Grass salt with black pepper, to taste