Persimmon and Burrata Salad with Sesame Brittle
Sesame Brittle
½ C sugar
2/3 C sesame seeds
½ t sea salt
Dressing
2 T shallots, minced
¼ C balsamic vinegar
3 T maple syrup
1/3 C extra virgin olive oil
Sea salt and pepper, to taste
Salad
5oz. baby arugula
8oz. burrata cheese (2 small balls), drained and cut into large wedges
1-2 Fuyu persimmon, thinly sliced
½ C pomegranate arils
In a very clean, heavy bottom saucepan, melt the sugar over moderate-low heat, undisturbed, until melted and golden brown (or darker, if you prefer a more robust caramel flavor), about 5 minutes. Stir in the sesame seed and immediately scrape onto a parchment-lines cookie sheet or large plate. Sprinkle with sea salt, let cool completely, then break into small pieces. Any leftover brittle can be stored in an airtight container in a cool place.
In a small bowl, whisk together the dressing ingredients, season with salt and pepper. Set aside. Mound the arugula on a platter, scatter with the persimmon slices, pomegranate seeds and burrata. Drizzle a small amount of the dressing over the salad and scatter with the sesame brittle. Serve with extra dressing on the side. Serves 4-6.
