Yield: 4 Servings

Ingredients:

• 2 heads yellow frisee
• ¼ cup lemon vinaigrette
• 2 Tablespoons parsley, chopped
• 1 Fuyu persimmon, cut in ¼ inch-thick slices
• ¼ cup saba or reduced balsamic vinegar
• 16 thin slices coppa
• Salt and pepper, to taste

Method:
Clean frisee, reserving only the yellow and white parts. Mix in a bowl with lemon vinaigrette, parsley, and persimmon. Season to taste and divide evenly onto four plates. Place 4 slices of coppa around each mound of salad, drizzle with saba, and serve.

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