Persimmon, Burrata, And Prosciutto Salad
Sweet honeyed persimmons sliced and plated with creamy burrata and prosciutto slices. This salad is dressed with a bright lemon vinaigrette to tie all the flavors in.
Ingredients
- 2 ripe persimmons
- 1 (8 ounce) ball burrata cheese
- 4 ounces thinly sliced prosciutto
- 3 tablespoons olive oil
- 1 lemon, zested and squeezed
- ½ teaspoon dijon mustard
- 2 teaspoons honey
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked black pepper
- handful fresh mint leaves, whole or sliced
Instructions
- Slice the persimmons into ½ -inch thick wedges. Arrange the slices of persimmons on a side serving plate.
- Tear the burrata cheese into bite-size pieces and arrange in between the persimmons.
- Fold the prosciutto slices into ribbons and arrange in between the persimmons and burrata.
- In a small bowl, whisk together the olive oil, lemon zest, lemon juice, dijon mustard, honey, salt, and pepper. Drizzle over the salad.
- Garnish with fresh mint leaves and serve immediately.