Prosciutto and Persimmon Salad

Recommended wine pairing: Pomino Bianco

Serves 6

Ingredients 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

Directions 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.