Prepared in no time, because the veal tongue you buy ready-cured and cooked at the butcher.
Cut the tongue lengthwise on the slicer into narrow slices and arrange on a bed of arugula leaves. Either on a large platter for everyone to help themselves from, or on serving plates.
Stir through pepper, olive oil, salt, mild vinegar, a tablespoon of balsamic vinegar and juice of one lemon and drizzle evenly over the whole.
Boil the remaining balsamic vinegar in a small pot and drizzle decoratively over the plates.
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