Persimmon Prosciutto Burrata Salad
Serves 220 mins prep10 mins cook
A fall-inspired salad made with fresh persimmons, creamy burrata cheese, prosciutto, and a spicy chili-crisp dressing. It’s the perfect salad to make during persimmon season!
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What you need
Instructions
For the dressing: In a small mason jar, combine the lemon juice, FBJ chili crisp, olive oil, and honey. Secure the lid on the mason jar and shake to create a homogeneous dressing. Set this aside to drizzle on later. To assemble the salad: 1. Slice persimmons into ¼ -inch slices and place them on a serving dish. 2. Cut or tear the burrata cheese into bite-sized pieces and place them on the persimmon slices. 3. Tear the prosciutto slices into bite-sized pieces and place them on the burrata cheese. 4. Sprinkle the basil leaves over the ingredients. Season the ingredients with flaky salt and pepper. 5. Generously drizzle the spicy chili crisp dressing over the salad. 6. Enjoy immediately or serve with toasted bread!View original recipe