PERSIMMON BURRATA SALAD
Prep time: 15 mins
Serving size: 2 servings
3 persimmons, sliced
1 - 4 oz burrata cheese ball
3 slices prosciutto
1 lemon, juiced
¼ cup fresh basil leaves
2 tablespoons Fly By Jing Sichuan Chili Crisp
⅛ cup extra virgin olive oil
2 tbsp honey
⅛ teaspoon salt, or to taste
⅛ teaspoon black pepper, or to taste
To make the dressing:
In a small mason jar, combine the lemon juice, Sichuan Chili Crisp, olive oil, and honey.
Secure the lid on the mason jar and shake to create a homogeneous dressing. Set aside to drizzle on later.
Slice persimmons into ¼ inch slices and place them on a serving dish.
Cut or tear the burrata cheese into bite-sized pieces and place them on the persimmon slices.
Tear the prosciutto slices into bite-sized pieces and place them on the burrata cheese.
Sprinkle the basil leaves over the ingredients. Season the ingredients with flaky salt and pepper.
Generously drizzle the spicy chili crisp dressing over the salad.
Enjoy immediately or serve with toasted bread!