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Bresaola-Wrapped Persimmons With Arugula

Nutrition per serving    (USDA % daily values)
CAL
37
FAT
4%
CHOL
7%
SOD
4%

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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)

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