Ingredients:
2 Fuyu persimmons, skin and seed remove and cut into 8 pieces each
Handful of baby arugula
4 thin slices Prosciutto Di Parma
Shavings of Parmigiano Reggiano to taste
Quality balsamic vinegar to taste
Olio Nuovo to taste
Kosher salt and freshly ground black pepper to taste
Method:
Place the ingredients on to two platters. Dress and season to taste. Serve at once.