Persimmon Burrata Salad
Burrata and persimmon wedges topped with chopped honey sesame almonds, mint leaves, and a cranberry pepper jelly dressing!
Servings 2 -4 servings
Ingredients
For the Cranberry Pepper Jelly Dressing:
- 3 Tbsp Hot and Sweet Pepper Jelly
- 1½ Tbsp Fish Sauce
- 1½ Tbsp Apple Cider Vinegar
- Juice from 1 Lime
- 4 Tbsp Thinly Sliced Fresh Cranberries
For the Persimmon Burrata Salad:
- 4 Persimmons (cut into wedges)
- 8 oz Burrata (drained)
- 3 Tbsp Honey Sesame Almonds (roughly chopped)
- As Needed Olive Oil
- As Needed Salt and Pepper
- As Needed Fresh Mint Leaves
Instructions
For the Sweet Pepper Jelly Dressing:
- Combine all of the ingredients in a bowl. Allow the dressing to sit with the cranberries for 10 minutes.
For the Persimmon Burrata Salad:
- Place the balls of burrata onto the serving platter. Add the persimmon wedges around the burrata. Drizzle a little olive oil over top and season with salt and pepper. Sprinkle on the honey sesame almonds then pour the prepared dressing over top. Garnish with fresh mint leaves and enjoy!