Adapted from The Zuni Café Cookbook
1 medium or 2 small Fuyu persimmons (about 6 to 8 ounces total)
5 to 6 ounces thinly sliced air-dried beef (bresaola)
3 to 4 tablespoons extra-virgin olive oil
2 to 3 tablespoons artisan-made balsamic vinegar
1 fennel bulb, trimmed
1. Using the tip of a paring knife, carve out the stem end of the persimmons. Carve out a sliver of meat and skin and taste. If you like the texture of the skin, leave as is; if not, peel the fruit whole.
2. Cut the persimmon into very thin wedges, prying out seeds if there are any, with a sharp knife or with a mandoline.
3. Spread the meat and persimmons, somewhat overlapping, on plates or a platter. Drizzle with the olive oil, and then finish with the balsamic vinegar.
4. If using the fennel, sliver crosswise into thin sickles and scatter them over. Do not feel you need to use the whole fennel bulb.