Persimmon, Burrata & Mint Salad
This persimmon, burrata, and mint salad with balsamic glaze is a quick and easy dish loosely modeled after a classic caprese. Persimmons take the place of tomatoes, mint is used instead of basil, and burrata stands in for mozzarella. The whole dish is finished with a drizzle of balsamic glaze and big flaky salt.
Ingredients
- 3 Fuyu persimmons peeled & sliced into thin rounds
- Handful of fresh mint leaves
- 8 oz burrata
- Drizzle of balsamic glaze
- Sprinkle of flaky sea salt Maldon or similar
Instructions
- Plate the persimmons and mint with the burrata in the middle. Drizzle balsamic glaze over everything and top with a sprinkle of flaky sea salt.
- Take a bit of everything together or place some persimmon and mint on a slice of toasted baguette. Add some burrata and another drizzle of balsamic glaze, and a sprinkle of flaky sea salt.