Beef Carpaccio With Prosciutto, Watercress, Goat Cheese, And Blood Orange Oil

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8 thin slices prosciutto

1 bunch watercress, may substitute arugula

2 tablespoons olive oil

Salt and pepper

1 pound beef fillet, well trimmed of fat and silver skin

1/4 cup blood orange infused olive oil (recommended: O brand)

1/2 pound fresh goat cheese

1 apple, quartered, peeled, and then sliced lengthwise in 4 to 5 thin slices

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