To make the Bresaola dressing, combine the lemon juice and olive oil in a screw-top jar. Close the jar and shake well to combine.
Arrange the Bresaola on a large serving dish, slightly overlapping. Pour ¾ of the Bresaola dressing over the Bresaola. Cover the serving plate with plastic wrap and refrigerate for 30 minutes to marinate.
Note: Bresaola is available from Italian and gourmet delicatessens.
Meanwhile place the baby rocket into a small mixing bowl. Pour the remaining Bresaola dressing over the rocket. Season with salt and toss to combine.
Remove the Bresaola from the fridge. Top with the baby rocket and shavings of Parmigiano Reggiano – buon appetito.