Persimmon and Burrata Carpaccio

Ingredients

  • 2 ripe fuyu persimmons
  • 4 ounces burrata cheese (can substitute buffalo milk mozzarella)
  • 3 tablespoons toasted hazelnuts, roughly chopped
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon aged balsamic vinegar or good-quality sherry vinegar
  • Finishing salt (such as Maldon sea salt)

Preparation

Click here for preparation method.

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