Official Delicious & Simple Cookbook

The official, unabridged version of Heidi Licata's cookbook and blog. Here, you will find recipes from Heidi's own kitchen, submitted recipes by you, the viewer and even creations by professional chefs that are simple enough to try for yourself!

Burrata, Persimmon & Arugula Salad with Crushed Hazelnuts by Chef Todd Fisher

Ingredients:

  • 8 oz. Burrata cheese (Del Destino Brand)
  • 2 Tbsp. Aged sherry wine vinegar
  • 1 Tbsp. Minced shallot
  • 1 1/2 tsp. Dijon mustard
  • 1/3 cup Good extra virgin olive oil
  • 3 Medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
  • 4 oz. Wild baby arugula
  • 1/4 cup Crushed, toasted hazelnuts
  • Pomegranate seeds (Optional)
  • Crisy speck
  • Maldon sea salt

Directions:

  • Combine vinegar, shallot and mustard in a small bowl, gradually whisk in oil.
  • Season dressing with sea salt and pepper.
  • Add the persimmons and toss, allow to marinate for 10 minutes.
  • Meanwhile, lay out thinly sliced speck on a sheet pan and bake at 350 degrees for 14 minutes until crispy. 
  • Allow to cool and become brittle before serving.
  • On one large platter, spread out the Burrata to cover the bottom of the platter or the Burrata into 4 equal portions and place each portion on a separate plate.
  • Spoon marinated persimmons over the Burrata with a little of the dressing.
  • Using the reserved dressing, lightly toss the arugula and set atop the persimmons (Be caution not to overdress the arugula).
  • Sprinkle the salad with the crushed nuts and pomegranate seeds.
  • Place crispy speck and season salad with the Maldon sea salt and cracked black pepper.

Serves 4