• Step 1: Slice the persimmons into thin, even slices, being careful to remove any seeds or hard cores.
• Step 2: Gently tear the burrata cheese into bite-sized pieces, allowing the creamy interior to ooze out.
• Step 3: In a large salad bowl, combine the sliced persimmons, torn burrata, and baby arugula. Drizzle with the olive oil and balsamic glaze, then season with salt and freshly ground black pepper to taste.
• Step 4: Gently toss the salad to evenly distribute the ingredients, being careful not to break up the burrata too much.
• Step 5: Sprinkle the toasted walnuts over the top of the salad, providing a satisfying crunch to complement the soft textures.