Serves 4

300 g/10 oz loin of ox (not beef)
50 g/1.7 oz pitted cherries
10 g/0.35 oz chopped spring onions
40 g/1.4 oz orange segments
40 g/1.4 oz lime segments
20 g/0.7 oz assorted lettuces
Grated lemon zest, to taste
4 parmesan shavings
Maldon salt, to taste
For the cherry vinaigrette
200 g/7 oz pitted cherries
100 g/3.5 oz olive oil
20 g/0.7 oz orange juice
20 g/0.7 oz lime juice
1/2 glass of MONTE ALENTEJANO wine boiled for 3 minutes.
Balsamic vinegar, to taste
Maldon salt, to taste

For the vinaigrette
Blend all the ingredients so as to render them to a thick paste.

For the carpaccio
Wrap the ox loin in kitchen plastic and chill. Stir the lettuces, orange, lime, spring onion and cherries into the vinaigrette. Finely slice the ox loin and place on a plate. Drizzle some of the cherry vinaigrette around the centre of the plate and decorate with the parmesan shavings and grated lemon rind. Pour the remaining vinaigrette over the carpaccio. Season with Maldon salt and serve.

Complement with Grand'Arte Shiraz