Persimmon and Burrata Carpaccio

Ingredients

• 2 ripe fuyu persimmons
• 4 ounces burrata cheese (can substitute buffalo milk mozzarella)
• 3 tablespoons toasted hazelnuts, roughly chopped
• 2 tablespoons pomegranate seeds
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon aged balsamic vinegar or good-quality sherry vinegar
• Finishing salt (such as Maldon sea salt)

Preparation

Click here for preparation method.