Start by peeling and finely slicing the shallots before adding them to a saucepan with olive oil, sweat off slowly until they become nice and soft, next add the butter and once melted stir in the sugar, now add the red wine and reduce until its most completely evaporated, this will get rid of the alcohol and help with the sweetness.

Next add the balsamic vinegar and leave to reduce, now turn the heat off and place a lid on to cover it. This will create some steam inside the pan and stop the shallots from drying out.

Now take your pack of bresaola out of the fridge about 20-30 minutes before serving to allow it to get to room temperature, open and assemble the slices in whatever design you wish, spoon the shallot mix on top of the beef and spread it to cover the whole plate, dress the rocket in olive oil and salt but no pepper as rocket already has a peppery taste.

Carefully place the rocket in the middle of the plate and top with grated parmesan, finish with some balsamic syrup and or some lovely olive oil.

This is a very simple dish and perfect for those hot summer days, enjoy!