Fresh Persimmon Burrata Salad with Creamy Burrata and Citrus Dressing
Sweet persimmons, creamy burrata, arugula, and citrus dressing combine in a vibrant, seasonal salad perfect for autumn meals.
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Cooking tools:
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Skillet
- Stove
- Spatula
- Plate
- Serving bowl
- Measuring spoon
- Measuring cup
- Pepper mill
- Colander
- Paring knife
Ingredients
- 2 ripe Fuyu persimmons, sliced thin
- 4 cups fresh arugula or mixed baby greens
- Optional: 1/4 cup pomegranate seeds
- 1 large ball burrata cheese, torn into pieces
- 1/4 cup toasted walnuts or pecans
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice or orange juice
- 1 teaspoon honey or maple syrup
- Salt
- freshly ground black pepper
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