Bresaola-Wrapped Persimmons With Arugula

More from this source
Epicurious
Nutrition per serving    (USDA % daily values)
CAL
37
FAT
4%
CHOL
7%
SOD
4%

Comments

Add a comment

Ingredients for 24 servings

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)

You might also like

Prosciutto-Wrapped Persimmons
Food & Wine
Roasted Persimmons Wrapped In Pancetta
Food & Wine
Bacon-Wrapped Persimmon Wedges
Every Day with Rachael Ray
Ginger Persimmon Bread
Joy The Baker
Persimmon Bread
David Lebovitz
Persimmon Prosciutto And Brie Grilled Cheese
Joy The Baker
Whole Wheat Persimmon Ricotta Scones
Sprouted Kitchen
Baked Oatmeal With Apples And Persimmons
The Year In Food
Holiday Sangria
Sprouted Kitchen
Roasted Persimmon Pinwheels
Spoon Fork Bacon