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)

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Bresaola-Wrapped Persimmons with ArugulaKana Okada

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).

Recipe notes

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