Ingredients
Scale
- ¼ cup pomegranate seeds
- ¼ cup pistachio nuts, roughly chopped
- ¼ cup extra virgin olive oil
- 2 tablespoons pomegranate molasses
- 6 ounces buffalo burrata
- sea salt and freshly cracked black pepper
Instructions
- Place the pomegranate seeds in a bowl with the pistachio nuts, oil, and molasses and stir. Season to taste.
- Tear the burrata into large pieces, arrange on a serving plate, and spoon over the pomegranate mixture. Let stand for 10 minutes, then serve.