Air-Dried Beef & Fuyu Persimmons

1. 1

   Use the tip of a paring knife to carve out the stem end of the persimmons.

2. 2

   Carve out a sliver of meat and skin and taste.

3. 3

   If you like the texture of the skin, leave as is; if not, peel the fruit.

4. 4

   Cut the persimmon into very thin wedges, prying out seeds if there are any, or thinly slice with a mandoline.

5. 5

   Spread the meat and persimmons, somewhat overlapping, on plates or a platter.

6. 6

   Drizzle with oil, then finish with balsamic.

7. 7

   If using the fennel, sliver crosswise into thin sickles and scatter them over.

8. 8

   Dont feel you need to use the whole fennel bulb.

* Per serving · 4 servings · Values may vary.

No additional tips available.