Preparation

Heat a small non-stick pan to toast sesame seeds.
Peel the pears, sprinkle them with lemon juice and cut them into cubes (or into slices, if you prefer).
Wash the fennels, cut them into thin slices. Cut the pecorino cheese into cubes.
Place the bresaola slices in a serving plate.
Add the cubes of pear and pecorino cheese, the fennels, the sesame seeds and, finally, the extra virgin olive oil.
Serve immediately.