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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
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
- Break the buratta open with your hands and spread it out on the bottom of a platter.
- Layer the fruit on top of the burrata. Sprinkle with herbs and pecans.
- 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.
- This recipe was entered in the contest for Your Best Mash-Up Recipe