4 Fuyu persimmons
8 oz balls of mozzarella
12 leaves of fresh basil
1 recipe Balsamic Reduction
1/4 cup pistachios, roughly chopped


1.Make the Balsamic Reduction by following those recipe instructions. Then, let it cool to room temperature.
2.While your balsamic is cooling, slice your persimmons and mozzarella and arrange in a pattern on your plate. Add several fresh basil leaves to each plate.
3.Drizzle the salad with the balsamic reduction and sprinkle with the pistachios.

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