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