Crisp slices of fuyu persimmons mingle with assertive greens, tart pomegranate arils, and toasty dukkah all coated in a nap of pomegranate molasses dressing sharpened with lemon and olive oil.
Salad inspired by Aida Mollenkamp
, dukkah adapted from Super Natural Everyday
This salad looks elegant when laid out on a large platter and served with a knife and fork; alternatively, cut the persimmons into chunks and toss everything together in a large bowl, adding the burrata and dukkah at the end.
Look for deep orange persimmons that have just a hint of give. Don't mistake squat fuyus, pictured here, for their hachiya counterparts; the latter must be squishy-soft to be edible and won't work well in a salad such as this. If you can't find persimmons, I think this would be lovely with apples or pears in their place. I like this salad with equal amounts of radicchio, arugula, and little gem lettuces, but feel free to use other chicories (such as treviso, endive, or frisee) and/or other greens.
If you don't have pomegranate molasses on hand, just add a teaspoon or so of honey and a little more lemon juice in its place.
This will make more dukkah than you'll need for the salad. It will keep airtight for a month or two and is excellent sprinkled over roasted vegetables, olive oil dipped bread, or hard boiled eggs.
Nutritional values are based on one of two large servings.