Description
A simple but delicious salad that follows the seasons and can be loaded with anything from persimmons to grapes as the year progresses.
Ingredients
Scale
For Sweet Pomegranate Dressing:
- 1/8 cup balsamic vinegar
- 3 tablespoons pomegranate molasses or maple syrup
- 1 teaspoon chopped shallot
- 1/4 cup olive oil
- Salt to taste
For Salad:
- 1 bunch arugula
- 4 ripe peaches or nectarines, sliced
- 1 8-ounce ball of burrata cheese, shredded
Garnish:
- Sesame seed candy (recipe follows)
- Fresh mint, chopped
- Pomegranate seeds
Sesame Seed Candy:
- 1/3 cup sugar
- 1/2 cup toasted sesame seeds
Instructions
- To make the dressing, whisk together all of the ingredients in a large bowl.
- Toss the arugula and the nectarines in the sweet pomegranate dressing, then scatter shreds of burrata cheese on top. (Pouring the dressing over the burrata would give the burrata an unappetizing color, and we do not want that.)
- Garnish with sesame seed candy and mint. When in season, pomegranate seeds are a great addition too.
Sesame Seed Candy:
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To make the sesame seed candy, you just need more seeds than sugar. In a small, dry skillet over medium heat, add 1/3 cup sugar. No need to stir or do anything, just sit back and wait for it to melt. If it is starting to burn, turn down the heat. Just when the sugar begins to melt, stir in ½ cup of toasted sesame seeds.
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Once the sugar is fully melted and the sesame seeds are incorporated into it, pour the mixture onto a lightly greased sheet pan and set aside to cool.
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Once cool, break or cut into little candy pieces. If you have a hard-as-rock mass of sugar and seeds, you used too much sugar. Toss out and start again.
Notes
Reprinted with permission from Malibu Farm Cookbook: Recipes from the California Coast by Helen Henderson, copyright© 2016. Published by Clarkson Potter, an imprint of Penguin Random House.” Photography credit: Martin Lof © 2016.
- Cook Time: 15 minutes