Persimmons + Blue Cheese + Arugula
Persimmons with Blue Cheese and Arugula
- 4 fuyu persimmons, sliced
- 1/2 lime, juiced
- 1 cup baby arugula
- 6 ounces blue cheese
- honey to taste
- 6 ounces prosciutto, thinly sliced
- In a large bowl, toss the persimmons with lime juice.
- Layer persimmon with a few arugula leaves and a small wedge of cheese.
- Drizzle with honey and wrap with prosciutto.