- 1 ripe sweet persimmon
- 1 round burrata cheese*
- 50g pistachio nuts
- Seeds from ¼ pomegranate
- ¼ cup of mint leaves
- Balsamic glaze to serve
*This salad is equally delicious and healthy with a bocconcini or feta cheese instead of burrata!
- 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.
Tip: To make balsamic reduction, simply heat balsamic vinegar in a saucepan over medium low heat until it vinegar has reduced to at least half the original amount.