Persimmon Carpaccio

Bahan-bahan

⅓ cup olive oil

2 ½ tbsp pomegranate juice or blood orange juice

2 ½ tbsp honey

1 ½ tsp chili crisp

½ tsp table salt

3 Fuyu persimmon sliced thin

⅓ cup pomegranate seeds

⅓ cup chopped pistachio

6 ounces of burrata

A few pinches flakey sea salt

To a medium-sized bowl add the olive oil, pomegranate juice, honey, chili crisp, ½ tsp table salt and whisk. 5 minutes before serving, drop persimmons into the bowl and toss to coat.

Arahan

Place the persimmon slices onto your serving platter and top with pomegranate seeds, chopped pistachio, burrata and flakey sea salt.