Prosciutto and Persimmon Salad
Recommended wine pairing: Pomino Bianco
6 cup fresh arugula, washed and spun dry
6 oz thinly sliced imported prosciutto
2 ripe persimmons, halved and thinly sliced crosswise (fuyu is sweet even when not fully ripe)
3 Tbsp fresh lemon juice
1/2 tsp fresh lemon peel
1/4 cup olive oil
1 tsp white balsamic vinegar
Salt and pepper
In a small bowl whisk lemon juice, vinegar, and lemon peel together. Slowly whisk in the olive oil to emulsify the dressing. Toss 2 tbsp of dressing with the persimmons and set aside.
Toss the rest of the dressing with the arugula. Arrange the arugula on 6 plates.
Divide the prosciutto into 6 portions and arrange them on top of the arugula.
Top each salad with the persimmons. Dust each salad with salt and pepper to taste.
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