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Persimmon Caprese Salad
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Ingredients
- 4-5 ripe fuyu persimmons, cut into wedges
- 6 ounces fresh burrata, torn into pieces (or fresh mozzarella)
- 1 1/2 cup homemade croutons
- fresh basil leaves
- reduced balsamic for drizzling
- pomegranate seeds to garnish
- kosher salt and freshly cracked black pepper
Instructions
- Arrange the persimmons and the fresh burrata on a serving dish.
- Evenly distribute the croutons and basil leaves around the dish. Season the mixture with salt and pepper. And drizzle about 1 tablespoon of reduced balsamic on top.
- Add pomegranate seeds for color and serve immediately
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