PERSIMMON, BURRATA, AND JAMÓN SALAD

Ingredients

One 1-pound burrata, cut into 4 pieces Maldon salt

Freshly ground black pepper

4 Fuyu persimmons, peeled, halved, cored, and cut into 8 wedges each

½ cup Ladolemono (page 339)

½ cup toasted and skinned hazelnuts, coarsely chopped

Torn basil leaves

2 ounces thinly sliced jamón

Extra-virgin olive oil for drizzling

Directions

Arrange the burrata on four plates and season with a little Maldon salt and some black pepper.

Arrange the persimmon wedges around the cheese and drizzle the dressing over the fruit and cheese. Top with the hazelnuts, basil, and jamón.

Drizzle a little olive oil over the salads and serve.

Notes

Vegetables unleashed page 303