Bresaola-Wrapped Persimmons with Arugula

Ingredients

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

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