Bündnerfleisch

Today for lunch, served a plate of cured beef Bundnerfleisch, which is a Swiss version of Bresaola, with cherry tomatoes, sour pickles and variety of olives, sprinkled with balsamic vinegar reduction.

Here is a final result. Bon appétit! Hope to see you again. Also, would be very happy to receive your feedback or advice about my culinary creations.