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.
Equipment
- 1 plate dinner sized
- 1 small bowl or jar with lid
- 1 small whisk
- 1 knife or mandoline
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
Instructions
Salad base:
- Using a knife or mandoline finely slice 1-2 persimmons into rounds (remove pits).
- Arrange on plate so the rounds are resting on each other, and create little clusters around the dish.
- Pull apart or with a knife segment the burrata. Place the segments in the nooks of the persimmon rounds.
- 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:
- 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.
- Pour over salad.
Serving:
- Top with parmesan cheese, shaved or grated with a microplane.