Bresaola-Wrapped Persimmons with Arugula

Bresaola-Wrapped Persimmons with Arugula
Photo by Kana Okada

Ingredients

  • 1 tablespoon balsamic vinegar (preferably aged)
  • 48 paper-thin slices bresaola (8 ounces)
  • ½ teaspoon coarse kosher salt
  • 2 ripe Fuyu persimmons or 2 medium mangoes
  • ¼ teaspoon freshly ground black pepper
  • 3 cups baby arugula leaves

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 an...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals





Snooth Media Network