The Fuyu persimmon that chef Helene Henderson uses in this beautiful salad is light orange and shaped like a tomato; don’t confuse it with the Hachiya variety, which is a deeper orange, heart-shaped and only edible when very soft to the touch. When she can’t find good persimmons, Henderson makes the salad with other seasonal fruit, like nectarines.
Slideshow: More Burrata Recipes
1/2 cup sugar
2/3 cup toasted sesame seeds
1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons pure maple syrup
2 tablespoons minced shallot
5 ounces baby arugula
1/2 pound burrata cheese (2 small balls), drained and cut into 3/4-inch
2 firm Fuyu persimmons, cut into 3/4-inch wedges
1/2 cup pomegranate seeds
How to Make It
In a medium saucepan, cook the sugar over moderate heat, undisturbed, until melted and light golden, about 3 minutes. Stir in the sesame seeds and a pinch of salt and immediately scrape onto a parchment paper–lined plate. Let cool completely, then break the candy into small pieces.
In a medium bowl, whisk the olive oil with the vinegar, maple syrup and shallot; season with salt and pepper. Mound the arugula on a platter and scatter the burrata, persimmons, sesame candy and pomegranate seeds on top. Drizzle some of the dressing over the salad and serve, passing the remaining dressing at the table.
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