2 fuyu persimmons
8 oz mozzarella
10 leaves fresh basil
1/4 cup pomegranate arils
2 tbsp pistachios
extra virgin olive oil & balsalmic vinegar to serve
Start by thinly slicing your persimmons and mozzarella.
Arrange in a circular pattern on plate.
Top with fresh basil leaves, pomegranate, and pistachios.
Drizzle the salad with balsamic vinegar, olive oil, cracked pepper and salt.