Bresaola Wrapped Persimmons with Arugula

Ingredients

• 1 tablespoon balsamic vinegar (preferably aged)
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon 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 (8 ounces)
• 3 cups baby arugula leaves (2 ounces)

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