If you need a last minute appetizer for the winter holidays that looks as good as it tastes, you have to try this persimmon burata caprice salad. Persimmon's a pomegranate and season now, but make sure you buy the right kind of persimmon in the store. You need the small flat bottomed fuyu fruit that kind of looks like a tomato and not the prolonged shaped hichai's persimmon. Hichai can only be eaten when it gets soft and mushy like jelly inside and that doesn't work well for salads. While fuyu fruit are ripe and delicious when they are firm and you can eat them with skins on, and they look absolutely gorgeous in any salad. Making the salad is really easy. We first slice the persimmon into thin rounds, just like tomatoes in a caprice salad. So this is the perfect thickness for our salad. And go ahead cut up all four fruits. Next, lay out your persimmon on a plate in a single layer with edges slightly overlapping to avoid gaping holes. Now we add our burata cheese. If you never tried burata cheese, you really should. It has a taste of fresh mozzarella on the outside and creamy soft muscarpone-like inside. Just pull apart the top of your fingers and lay it out like a flower on top of your persimmon. Sprinkle with pomegranate seeds. They add flavor, acidity and a beautiful color to the dish. And as additional color and crunchy texture, I'm adding pumpkin seeds. You could also use pistachios here. They will also look beautiful. Finish it off with some really good olive oil and sprinkle big flaky sea salt such as maldenado. The salad is ready to be served. I hope you enjoyed this recipe. Thank you so much for watching and happy holidays from my family to yours.