Persimmon-and-Burrata Salad with Sesame Candy
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.
- 0.5 cup sugar
- 2 firm Fuyu persimmons, cut into 3/4-inch wedges
- 0.5 Pound burrata cheese (2 small balls), drained and cut into 3/4-inch pieces
- 5 Ounce baby arugula
- 2 Tbsp minced shallot
- 3 Tbsp pure maple syrup
- 0.25 cup balsamic vinegar
- 0.33 cup extra-virgin olive oil
- 0.67 cup toasted sesame seed
- 0.5 cup pomegranate seed
- 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.
MAKE AHEAD: The sesame candy can be stored in an airtight container for up to 5 days.
Recipe Credit: Helene Henderson
Image Credit: Luis Garcia