1. Trim off the very top and bottom of the orange with a sharp knife.
2. Set the fruit on end, and cut the skin from its flesh, beginning at the top and following the curves.
3. Cut out each section of the fruit by inserting the blade of the knife between the flesh and the membrane on each side.
4. The wedges should come out easily, leaving the membrane intact. Transfer on a dry plate, discard excesses of juices, cover and refrigerate of 30 minutes.
5. In a medium bowl combine the lemon and orange juices, add olive oil, salt and pepper and whisk together.

ASSEMBLING

1. Place the arugula on a serving plate. Dip each slice of meat in the vinaigrette and then wrap it around the orange segment leaving some of the meat flat on the plate.
2. Repeat this step until you fill the large serving plate.
3. Drizzle the rest of the vinaigrette on top the meat and orange segments.
4. Shave and crumble some Parmigiano-Reggiano, grind some black pepper, and sprinkle with sea salt flakes to taste.