The Bottom Less Pit

For the Salad
Wash the arugula and pat dry with paper towels. Then, add it to a medium-sized bowl or serving plate.
Wash and dry the persimmons and plums before slicing. Cut the persimmons into rounds and the plums into small wedges before adding them to the salad.
Roughly chop the pistachios and add them in the bowl.
Then, wash the pomegranate seeds and mint leaves. Sprinkle them into the bowl.
Finally, tear the burrata cheese in half and season with olive oil, salt and pepper before adding it to the salad.
For the Dressing
In a small bowl, combine the pomegranate juice, balsamic vinegar, honey, and olive oil.
Whisk together, then add the salt and pepper to taste.
Mix again to incorporate all of the ingredients.
Drizzle over the salad and toss with tongs to combine.
Finally, serve the salad and enjoy!