Persimmon, grape, pomegranate & burrata salad

By • May 5, 2015 0 Comments

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Author Notes: I was inspired to make this Fall salad for a family gathering after a trip to the Ferry building farmer's market in San Francisco. The nice thing about this salad is you can substitute a wide variety of seasonal fruits. I have used watermelon, peaches, mango, berries and more. Likewise, you can vary the nuts and use walnuts, pine nuts or pumpkin seeds.Kim at Something New For Dinner

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Serves 2 - 4

  • 8 ounces burrata cheese
  • 2 Fuju persimmons, each cut into 8 slices
  • 1 1/2 cups red and yellow cherry tomatoes, sliced in half
  • 1 1/2 cups assorted grapes
  • 1 cup pomegranate seeds
  • 1 handful fresh mint, chopped
  • 1 handful fresh basil, chopped
  • 1/2 cup toasted pecans
  • 2 tablespoons balamic vinegar
  • 2 tablespoons olive oil
  • kosher salt and pepper to taste
  • 1 tablespoon honey
  1. Break the buratta open with your hands and spread it out on the bottom of a platter.
  2. Layer the fruit on top of the burrata. Sprinkle with herbs and pecans.
  3. Put the vinegar in a small bowl and whisk in the olive oil. Season to taste with salt and pepper. Drizzle over salad. Drizzle tablespoon of honey over salad.

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