- 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)
- 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 arugula leaves across 1 short end of bresaola, allowing fruit and arugula to extend past short sides of bresaola. Roll up, with fruit and arugula visible at ends. Repeat with remaining bresaola, fruit, and arugula. DO AHEAD: Can be made 4 hours ahead. Cover with plastic wrap and refrigerate.