Persimmon Carpaccio With Prosciutto, Manchego, And Pear Balsamic Drizzle

• 2 Ripe Fuyu Persimmons, peeled
• 5 ounces Pre-Packaged Frisee and Arugula Mix
• 1/4 pound Imported Prosciutto, very thinly sliced
• 1/4 pound Aged Manchego, shaved into curls with a vegetable peeler
• 1/4 cup Walnuts
• Juice of 1/2 a Lemon
• 2 tablespoons Olive Oil + extra for brushing
• Sea Salt to taste
• Black Pepper to taste
• 1/2 cup Pear Balsamic Vinegar

1. Toast walnuts briefly in the toaster oven
2. Set a small pot over low to medium heat and pour in Pear Balsamic Vinegar. Keep an eye on it and bring Vinegar to a gentle boil in a small saucepan. Cook, stirring often, until the liquid is reduced and syrupy. Turn off heat.
3. Meanwhile, thinly slice the persimmons. You can use a mandoline for this but a sharp knife works well too, especially if the Persimmons are super ripe.
4. Set 4 to 6 slices of Persimmon on each serving plate, overlapping just slightly to form a clover shape. Brush with a bit of Olive Oil and sprinkle with Salt.
5. Combine the Lettuce Mix with the Olive Oil and Lemon Juice and season with a bit of Salt and Black Pepper.
6. To assemble, place one slice of Prosciutto (folded or flat) over the Persimmon. Sprinkle with Manchego Shavings and Walnuts. Place another slice of Prosciutto atop that, and again, sprinkle with Manchego and Walnuts. Add a bit more salt and pepper if you like. Finally, place some of the mixed Salad on top of each plate and sprinkle with Pear Balsamic Reduction. If not serving immediately, leave off the Balsamic Reduction until ready to serve.

persimmons, arugula, manchego, walnuts, olive oil , salt, black pepper, vinegar

Taken from food52.com/recipes/20496-persimmon-carpaccio-with-prosciutto-manchego-and-pear-balsamic-drizzle (may not work)