Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Cooking Temp: 400  F
Servings: 4
Best Season: Fall
Dietary: Gluten Free
Description

A colorful, cold weather salad with seasonal persimmons, creamy burrata, and salty bacon and walnuts with a sherry vinaigrette.

Ingredients
    Sherry Vinaigrette
  • 3 tbsp olive oil
  • 1 tbsp sherry vinegar
  • 1 tbsp honey
  • 1 tsp salt
  • black pepper, to taste
    • Persimmon Salad with Burrata, Cranberries, Bacon, and Walnuts
  • 2 slices bacon
  • 3 cup baby arugula
  • 3 persimmons, thinly sliced
  • 8 oz burrata
  • 1 tbsp toasted walnuts, chopped
  • 2 tbsp dried cranberries
Instructions
    Make the Dressing
  1. 1

    In a small glass jar with a lid, add the olive oil, sherry vinegar, honey, and salt.

  2. 2

    Secure the lid on the jar and shake until the dressing is well combined, about 30-60 seconds.

  3. 3

    Taste the dressing, adjust any ingredients and add black pepper to your taste.

    4. Create the Salad
  4. 4

    Preheat the oven to 400° F and line a small baking tray with aluminum foil.  Lay out the bacon on the baking tray and bake in the oven for 20 minutes.  Once done, let cool and then crumble or chop the bacon and set aside.

  5. 5

    On a large plate or serving tray, arrange the baby arugula into a single layer.

  6. 6

    Arrange the sliced persimmons on top of the arugula.  Place your burrata on top of the persimmons and break them open from the top, letting the cream disperse across the salad.

  7. 7

    Sprinkle the toasted walnuts, dried cranberries, and crumbled bacon across the cheese and persimmons.

  8. 8

    Drizzle the dressing over the salad to taste.  Serve and enjoy!

Read it online: https://lauralovestocook.com/recipes/persimmon-salad-with-burrata-dried-cranberries-bacon-and-walnuts/