This easy and gorgeous seasonal Fall fruit salad contrasts sweet persimmons and grapes with acidic tomatoes and crunchy pecans on a bed of creamy burrata.
Ingredients
- 8 ounces burrata cheese
- 2 Fuji persimmons, each cut into 8 slices
- 1½ cups red and yellow cherry tomatoes, sliced in half
- 1½ cups assorted grapes, sliced in half
- 1 cup pomegranate seeds
- 1 handful of fresh mint, chopped
- 1 handful fresh basil, chopped
- ½ cup toasted pecans, roughly chopped
- 2 T balsamic vinegar
- 2 T olive oil
- Kosher salt and fresh ground pepper to taste
- 1 T honey
Directions
- 1Break the buratta open with your hands and spread it out on the bottom of a platter.
- 2Layer the fruit on top of the burrata. Sprinkle with herbs and pecans.
- 3Put the vinegar in a small bowl and whisk in the olive oil. Season to taste with salt and pepper. Drizzle over salad. Drizzle tablespoon of honey over salad.
