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Persimmon, Burrata and Pistachio Salad
- Total Time: 5 minutes
- Yield: 2 1x
- Diet: Gluten Free
Ingredients
Units
Scale
- 1 ripe sweet persimmon
- 1 round burrata cheese
- 50 g pistachio nuts
- 1/4 pomegranate, seeds
- 1/4 cup mint leaves
- 1 drizzle balsamic glaze to serve
Instructions
- Remove persimmon Calyx (stem), rinse well and then thinly slice the fruit from top to bottom (about 3mm thick). Gently lay persimmon rounds onto a serving platter along with the fresh mint leaves.
- Tear apart the burrata cheese, adding it to the platter.
- Finish with pistachio nuts and pomegranate seeds and serve with a balsamic reduction.
Notes
This salad is equally delicious and healthy with bocconcini or feta cheese instead of burrata!
- Prep Time: 5 mins
