How to Make It
Arrange the prosciutto around the edge of a platter. In a large bowl, combine the persimmon, shallot and vinegar. Whisk in 1/4 cup plus 2 tablespoons of the olive oil and season with salt and pepper. Add the pears, fennel and frisée and toss well. Mound the salad in the middle of the platter. Drizzle the prosciutto with the remaining 1 tablespoon of olive oil, sprinkle with pepper and serve.