Bresaola-Wrapped Persimmons with Arugula

Name: Bresaola-Wrapped Persimmons with Arugula
Yield: Makes 24 appetizers
Ingredients: 1 tablespoon balsamic vinegar (preferably aged); 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 spears; 48 paper-thin slices bresaola (8 ounces); 3 cups baby arugula leaves (2 ounces)

By Jill Silverman HoughPhotography by Kana Okada

September 30, 2007

Image may contain Plant Food Vegetable Dish and Meal

1007-BA-FOD2-05

Recipe notes