Bresaola-Wrapped Persimmons with Arugula

Name: Bresaola-Wrapped Persimmons with Arugula
Yield: 4 servings
Ingredients: 1 1 tablespoon balsamic vinegar (preferably aged); 1 1/2 teaspoon coarse kosher salt; 1 1/4 teaspoon freshly ground black pepper; 1 2 ripe Fuyu persimmons, peeled, each cut into 12 wedges, or 2 medium mangoes, peeled, pitted, each cut lengthwise into 12 spears; 1 48 paper-thin slices bresaola (8 ounces); 1 3 cups baby arugula leaves (2 ounces)

From the kitchen of Carly

Paper-thin bresaola cradles sweet persimmon wedges and peppery arugula in these elegant little rolls. A drizzle of aged balsamic ties everything together: the salty cured meat, the fruit's honeyed softness, the bitter greens. Make ahead, chill, then serve as the perfect appetizer.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon balsamic vinegar (preferably aged)
11/2 teaspoon coarse kosher salt
11/4 teaspoon freshly ground black pepper
12 ripe Fuyu persimmons, peeled, each cut into 12 wedges, or 2 medium mangoes, peeled, pitted, each cut lengthwise into 12 spears
148 paper-thin slices bresaola (8 ounces)
13 cups baby arugula leaves (2 ounces)

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.