Method:
1 Place orange zest and juice and sugar in a frying pan, place over a medium heat, cook until the sugar is dissolved and caramelised, add vinegar, take off the heat and drizzle with oil.
2 Arrange the watercress and fennel on a plate and top with the bresaola, scatter with the parmesan and drizzle with the dressing to serve.
*Bresaola is air-dried salted beef eye of round that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour.