|600 g||sweet potatoes|
|1 tbsp||vegetable oil|
|1 tsp||Dijon mustard|
|1 tbsp||grainy mustard|
|1 tbsp||olive oil|
|garden cress (for serving)|
Preheat oven to 200°C/390°F. Peel, halve, and slice sweet potato. Transfer to a baking sheet and toss with vegetable oil and some salt. Bake for approx. 15 min., or until sweet potato is tender.
Add hazelnuts to the baking sheet with the sweet potato and bake at 200°C/390°F for approx. 5 min. more, or until the hazelnuts are golden brown. Remove baking sheet from the oven and let cool. In the meantime, thinly slice the persimmon and red onion.
Add Dijon mustard, grainy mustard, lemon juice, honey, and olive oil to a small bowl and stir to combine. Season with salt and pepper to taste.
Roughly chop roasted hazelnuts. Add cooled sweet potato, persimmon, and the mustard vinaigrette to a large bowl, stir to combine, and serve salad on plates. Tear apart burrata and place on top of the salad, along with roasted hazelnuts, red onion, and garden cress. Season with pepper to taste and enjoy!