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.

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