Description
With toasted pecans, pomegranate, and creamy burrata, this vibrant persimmon salad is quick to make and the perfect last minute addition to your holiday menu.
Ingredients
Scale
- small handful of pecans (coarsely chopped)
- 3 Fuyu persimmons (sliced into thin circles)
- 1 ball of Burrata cheese
- drizzle of fruity extra virgin olive oil
- drizzle of balsamic vinegar
- small handful of pomegranate arils
Instructions
- In a small pan over medium heat, toast the pecan pieces until lightly browned and fragrant. Set aside.
- Arrange the persimmon slices on a plate in a circle. Place the burrata in the center. Drizzle with the olive oil and balsamic, and scatter the pecans and pomegranate over top.
- Category: Side