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Recipes / Bresaola-wrapped persimmons with arugula

Ingredients:

1 tablespoon balsamic vinegar
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
2 ripe fuyu persimmons, peeled, each cut into
12 wedges, or
2 medium mangoes, peeled, pitted, each cut lengthwise into
12 spear
48 paper-thin slices bresaola
3 cup baby arugula leafe

Instructions:

Toss first 4 ingredients in medium bowl.

Place 2 bresaola slices side by side
lengthwise and slightly overlapping on
work surface. Place 1 persimmon wedge
and 4 arugula leaves across 1 short end
of bresaola, allowing fruit and arugula
to extend past short sides of bresaola.
Roll up, with fruit and arugula visible at
ends. Repeat with remaining bresaola,
fruit, and arugula. DO AHEAD: Can be
made 4 hours ahead. Cover with plastic
wrap and refrigerate.

URL: http://www.epicurious.com/recipes/food/views/240106

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