A simple but delicious salad that follows the seasons and can be loaded with anything from persimmons to grapes as the year progresses.
As someone perpetually chasing the open air from my tiny urban dwelling, I take inspiration from chefs that can transport me to new destinations, seasons, and communities with a simple recipe. This Burrata Nectarine Salad comes from Chef Helene Henderson’s Malibu Farm cookbook and reminds me of the excitement of the first few weeks of summer. You know, the one where your friends come over for that first evening backyard hang.
Chef Helene started Malibu Farm with a series of farm-to-table dinners on her very own farm in Malibu, California. Recipes from Malibu Farm are simply prepared, using whole wheat flour, grains, vegetables, and fruits. I love that it goes back to the roots of cooking, with no secret ingredients involved.
Try out the Burrata Nectarine Salad the next time you’re hosting friends, or craving a flavorful bite. A lovely tidbit from Helene: “In the summer, I make [this salad] with nectarines or peaches; in the fall, I make it with figs or persimmons. In the winter, I use black grapes. It should be enjoyed all year round.”
Burrata Nectarine Salad
- Total Time: 15 minutes
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
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:
-
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.
-
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.
-
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
Keywords: Burrata Nectarine Salad, Summer Salads, Peach Salad
