Torn Burrata and Persimmon Salad
Ingredients: persimmons, pistachios, meyer lemon, burrata cheese, honey · 20 min cook time · 380kcal · ₩17,100
Ingredients
2ea persimmons, 0.33cup pistachios, 1ea meyer lemon, 1ea burrata cheese, 1tbsp honey, 1tbsp olive oil, 1tsp white wine vinegar, 1pinch salt, 1pinch flaky salt
Instructions
1. Toast the pistachios in a pan until lightly darkened, toasty, and fragrant, then let them cool.
2. Trim the meyer lemon ends, stand it upright, cut around the core to avoid seeds, and slice the fragrant skin and flesh into a relish.
3. Roughly chop the cooled pistachios into coarse pieces and powdery bits, then combine them with the meyer lemon relish.
4. Add honey and salt to the pistachio-lemon mixture and let it sit to pull out moisture and release liquid.
5. Break open the burrata cheese sack to release the cream and season it with salt.
6. Cut the persimmons into rounds, lightly dress them with white wine vinegar, salt, and olive oil.
7. Plate the dressed persimmons, place the seasoned burrata off-center, top with the meyer lemon and pistachio relish, and finish with flaky salt.
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