Burrata, Nectarine and Arugula Salad from Malibu Farm
Sweet pomegranate dressing:
1/8 c balsamic vinegar
3 tbsp pomegranate molasses or maple syrup
1 tsp chopped shallots
1/4 c olive oil
Salt, to taste
Sesame seed candy:
1/3 c sugar
1⁄2 c toasted sesame seeds
1 bunch arugula
4 ripe nectarines or peaches, sliced
1 8-oz ball of burrata cheese, shredded
Fresh chopped mint, for garnish
Pomegranate seeds, for garnish (optional)
For the dressing: Whisk together all of the dressing ingredients in a large bowl.
For the sesame seed candy: For this dressing, you just need more seeds than sugar. In a small, dry skillet, add 1/3 cup sugar and let it melt over medium heat. If it is starting to burn, turn down the heat. Just when the sugar begins to melt, stir in 1/2 cup toasted sesame seeds. Once the sugar is fully melted and the sesame seeds have fused into it, pour the mixture onto a lightly-greased sheet pan and set aside to cool. Once cool, break or cut the brittle into little candy pieces.
To serve: Toss the arugula and the nectarines in the sweet pomegranate dressing, then scatter shreds of burrata cheese on top. Garnish with sesame seed candy and mint. Pomegranate seeds also make a great garnish, if they’re in season.
Note: This versatile salad is served year round, with some changes, depending on what is in season. In lieu of nectarines or peaches, figs and persimmons are used in the fall, and black grapes are used in the winter. The Hawaii outpost of Malibu Farm uses papayas, baby spinach, and candied macadamia nuts.