2 Fuyu persimmons, skin and seed remove and cut into 8 pieces each
Handful of baby arugula
4 thin slices Prosciutto Di Parma
Shavings of Parmigiano Reggiano to taste
Quality balsamic vinegar to taste
Olio Nuovo to taste
Kosher salt and freshly ground black pepper to taste
Place the ingredients on to two platters. Dress and season to taste. Serve at once.