Bresaola-Wrapped Persimmons with Arugula

Bresaola-Wrapped Persimmons with Arugula
Photo by Kana Okada


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

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


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