Harvest Persimmon and Burrata Salad

We made it with Calivirgin Blood Orange Olive Oil

Servings: 4-6   |   Prep Time: 15 min   |   Total Time: 15 min

  • 3 cups Arugula
  • 3 Fuyu Persimmons, cored and cut into wedges
  • 3 Satsuma Tangerines, peeled
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate arils
  • 1/2 cup pepitas
  • 1/2 cup candied walnuts
  • 8 oz. Burrata cheese
  • Salt and pepper to taste
  1. Mix the salad dressing ingredients together with a whisk and pour into a mason jar for later. On a larger platter, combine greens, persimmons, tangerines, and cranberries.
  2. Add the torn burrata cheese, and sprinkle the walnuts and pepitas over the top.
  3. Shake the dressing up and pour over the salad.

Blood Orange Olive Oil

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Recipe by Suzanne Ledbetter - Fine Foodie Philanthropist


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