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Bresaola-Wrapped Persimmons with Arugula


Bresaola-Wrapped Persimmons with Arugula Recipe

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:
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Rank

35.0201353798


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