Octopus Antipasto

Ingridients:

• Octopus salami 
• Baby red confit
• Robiola/Spreadable goat cheese
• Lemon infused evoo 

PREPARATION:

1. Place thin slices of octopus on a plate top it in the middle with rucola salad and add also some robiola fresca.
2. Some baby red confit and finish with lemon infused oil