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Persimmon Caprese Salad with Balsamic Reduction - CaliZona

2 to 4 servings

Ingredients

  • 1/2 Cup Balsamic Vinegar - reduction - drizzle to taste
  • 1/2 Cup Pomegranate Seeds or to taste
  • 2 Fuyu Persimmon - thinly sliced
  • 1 Ball Burrata Cheese - torn in pieces
  • Handful Fresh Basil Leaves- to taste
  • 1/4 Cup Pine Nuts - or to taste
  • Extra Virgin Olive Oil - drizzle to taste

Instructions

Balsamic Reduction

  1. Pour the balsamic vinegar into a small pan and turn heat to medium-high then bring to a boil.
  2. Reduce heat to medium-low and simmer for about 10 - 15 minutes.
  3. Stir occasionally until it coats the back of your spoon.  Keep an eye on it because it can happen fast and burn.

Salad

  1. Cut pomegranate and remove seeds.
  2. Slice the persimmon and arrange on a plate with the basil.
  3. Tear the burrata into pieces and place on top of the persimmon slices..

  4. Add the pomegranate seeds and pine nuts over everything or add to individual plates and drizzle with the balsamic reduction and olive oil.

Recipe Notes

This recipe is all about your taste and how much of everything you like.