Preparation:

Remove the carpaccio from the refrigerator 15 minutes before cooking and let stand for 10 minutes before opening.

Firstly, cut the slices of carpaccio and place in a circle around the edge of the dish and a handful of the rucola in then centre.

To prepare the dressing, cut the orange in slices. Once we have clean and whole orange, we easily see the separation of the portions. At this point, just pass the knife on both sides of the slices to remove it completely clean. Place the orange slices on the carpaccio.

Toast some pine nuts in a pan without any oil and crush them in a mortar and sprinkle over the carpaccio salad. Using a potato peel, cut Pecorino cheese slices for the salad.

In a glass jar, put the orange juice, the oil, a pinch of salt, a few drops of sherry vinegar and a teaspoon of mustard. Shake all these ingredients to emulsify the dressing.

We pour the dressing over the carpaccio salad just before serving. Now we have everything ready for a Saint Valentine romantic dinner!