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Air-Dried Beef & Fuyu Persimmons

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.

Source: www.cookstr.com