Wild Carpaccio

Directions

1. Working with a sharp knife, slice the loin across the grain as thinly as possible. On a large piece of parchment paper, arrange the slices in one single layer slightly smaller than the plate the carpaccio will be served on. The pieces can be touching slightly but not overlapping.

2. Place a piece of plastic wrap on top. Using a meat mallet or the bottom of a flat skillet, pound the meat to an even thickness. Remove the plastic and flip the pounded meat onto the serving platter. Press gently so the meat sticks to the plate. Carefully peal the parchment paper from the meat.

3. For the dressing, in a medium bowl combine the shallot, mustard, anchovy, rice wine vinegar, honey, Montana Mex jalapeño seasoning, lemon zest, lemon juice, salt and pepper. Whisk to combine. While whisking, drizzle in the olive oil until fully combined. Set aside.

4. To serve, sprinkle the greens over the carpaccio and drizzle with the dressing. Sprinkle with flake salt before serving.