- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
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
Ingredient:
- ½ cup sugar
- ⅔ cup toasted sesame seeds
- Salt
- ⅓ cup extra-virgin olive oil
- ¼ cup balsamic vinegar
- 3 tablespoons pure maple syrup
- 2 tablespoons shallot (minced)
- Pepper
- 5 ounces baby arugula
- ½ pound burrata cheese (2 small balls drained and cut into 3/4-inch pieces)
- 2 Fuyu persimmons (firm, cut into 3/4-inch wedges)
- ½ cup pomegranate seeds
