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Persimmon Jamón Salad

Persimmon Jamón Salad

This Persimmon Jamón Salad combines sweet persimmons, creamy burrata, salty Jamón, and a zesty honey-mustard dressing for a vibrant and flavorful dish.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 People
Course: Appetizer, Side Dish
Ingredients Equipment Method

Ingredients
  

  • 1-2 persimmons Firm
  • 1 burrata
  • 1 package of jamón
  • 3 tbsp olive oil
  • 1/2 tbsp grainy mustard
  • 1/2 tbsp honey
  • 1/2 tbsp lemon juice
  • 1/2 tbsp white wine vinegar
  • Salt to taste

Equipment

  • 1 plate dinner sized
  • 1 small bowl or jar with lid
  • 1 small whisk
  • 1 knife or mandoline

Method
 

Salad base:
  1. Using a knife or mandoline finely slice 1-2 persimmons into rounds (remove pits).
  2. Arrange on plate so the rounds are resting on each other, and create little clusters around the dish.
  3. Pull apart or with a knife segment the burrata. Place the segments in the nooks of the persimmon rounds.
  4. Pull apart the Jamón and fill out the negative space. Ideally, you want to get a piece of persimmon, cheese, and jamón in every bite. Top with a little salt.
Dressing:
  1. Add olive oil, honey, mustard, lemon juice, white wine vinegar, and a pinch of salt to a small bowl or jar with lid. Whisk or shake until the ingredients are completely emulsified.
  2. Pour over salad.
Serving:
  1. Top with parmesan cheese, shaved or grated with a microplane.