Bresaola-Wrapped Persimmons with Rocket

Ingredients for Bresaola-Wrapped Persimmons with Rocket

• 1 tablespoon balsamic vinegar (preferably aged)

• 1/2 teaspoons coarse kosher salt

• 1/4 teaspoons freshly ground black pepper

• 2 ripe Fuyu persimmons, peeled, each cut into 12 wedges, or 2 medium mangoes, peeled, pitted, each cut lengthwise into 12 spears

• 48 paper-thin slices bresaola (230g)

• 3 cups baby rocket leaves (60g)

How to make Bresaola-Wrapped Persimmons with Rocket

Toss first 4 ingredients in medium bowl.

Place 2 bresaola slices side by side lengthwise and slightly overlapping on work surface. Place 1 persimmon wedge and 4 rocket leaves across 1 short end of bresaola, allowing fruit and rocket to extend past short sides of bresaola. Roll up, with fruit and rocket visible at ends. Repeat with remaining bresaola, fruit, and rocket. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.