1 medium or 2 small Fuyu persimmons (about 6 to 8 ounces total)
5 to 6 ounces thinly sliced air-dried beef (bresaola)
3 to 4 tablespoons extra virgin olive oil
2 to 3 tablespoons artisan-made balsamic vinegar
1 fennel bulb, trimmed (about 6 ounces) (optional)
Use the tip of a paring knife to carve out the stem end of the persimmons. Carve out a sliver of meat and skin and taste. If you like the texture of the skin, leave as is; if not, peel the fruit. Cut the persimmon into very thin wedges, prying out seeds if there are any, or thinly slice with a mandoline. Spread the meat and persimmons, somewhat overlapping, on plates or a platter. Drizzle with oil, then finish with balsamic. If using the fennel, sliver crosswise into thin sickles and scatter them over. Dont feel you need to use the whole fennel bulb.