Bresaola-Wrapped Persimmons with Arugula |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Look for bresaola (air-cured, thinly sliced beef) in the refrigerated section of some supermarkets and at specialty foods stores and Italian markets. WHAT TO DRINK: A fruity, sassy, off-dry white wine like Lindemans 2005 Bin 75 Riesling, Australia ($8). 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) |
Directions:
1. Toss first 4 ingredients in medium bowl.
2. 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.
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