Persimmon Burrata Salad

This persimmon salad with radicchio, burrata and toasted hazelnuts is made with a bright citrusy cinnamon vinaigrette for a delicious winter salad.

Prep:
20
mins
Cook:
10
mins
TOtal:
30
mins
servings:
6

Ingredients

  • 1/2 cup hazelnuts (raw)
  • 1 head radicchio
  • 2 tbsps fresh squeezed orange juice, plus zest from half an orange
  • 1 tbsp white wine vinegar
  • 2 tsps honey
  • 1/4 tsp cinnamon  
  • 1/2 tsp kosher salt ‍
  • 1/3 cup extra virgin olive oil‍
  • 4 fuyu persimmons, stemmed, thinly sliced and halved
  • 8 oz ball burrata (room temperature)
  • 1/2 cup fresh basil leaves, chiffonade (plus some left whole for garnish)‍
  • flaky salt (optional)

Instructions

  1. Preheat the oven to 350ºF and line a baking sheet with parchment paper. Pour the hazelnuts on the baking sheet and transfer to the oven and toast until fragrant, about 10 to 12 minutes.
  2. Remove and rub with a clean kitchen towel to remove the skins. Roughly chop and set aside.
  3. Core the radicchio and chop into bite sized pieces. Transfer to a salad bowl.
  4. Make the dressing: in a bowl, combine the orange juice, zest, vinegar, honey, cinnamon and salt and whisk well. Drizzle in the olive oil while whisking constantly to incorporate. Set aside.
  5. Drizzle about 1/4 of the dressing on the radicchio and toss gently to combine. Transfer to a serving platter (or leave it in the bowl) and add the persimmons, burrata and hazelnuts. Drizzle with half the dressing and garnish with basil.
  6. Plate the salad and serve with reserved dressing on the side. Garnish with flaky salt if needed. Enjoy!