Beef and pear carpaccio with mango vinaigrette

1. Peel the pears, core and slice them of 3 to 4 mm thick. In a plate, arrange the slices nicely in a flower shape, alternating slices of beef and pears.

2. Peel the mango, remove the core and dice. Set aside. Blend the rest of the mango with the lemon juice, oil, vinegar and salt.

3. In the dish, add the diced mango and capers. Pour the vinaigrette, sprinkle with chopped basil and pepper.

4. In the centre, place some arugula leaves with a dash of vinaigrette.

Photo credit: Sucré Salé