Prosciutto and Persimmon Salad

Recommended wine pairing: Pomino Bianco

Serves 6

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.