Burrata with Persimmons, Jamón, and Honey

SERVES 4

For this recipe I use the honey that I harvest from the bees I raise at home in my backyard. I collect it myself. I believe it’s been a remedy for my daughter’s allergies. Greek honey is wonderful as well.

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4 Fuyu persimmons

1 pound burrata

2 ounces sliced jamón serrano

½ cup lemon dressing (recipe follows)

Toasted hazelnuts, roughly chopped

Maldon salt

Freshly ground black pepper

Peel the persimmons and slice into ¼-inch-thick rounds. Arrange on a large serving plate or four individual plates.

Lightly break apart the burrata with a fork and place it on top of the persimmon slices, then top with the jamón serrano.

Drizzle the lemon dressing over the salad and garnish with hazelnuts, Maldon salt, and freshly ground pepper.