Persimmon-and-Burrata Salad with Sesame Candy

• 1/2 cup sugar
• 2/3 cup toasted sesame seeds
• Salt
• 1/3 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 3 tablespoons pure maple syrup
• 2 tablespoons minced shallot
• Pepper
• 5 ounces baby arugula
• 1/2 pound burrata cheese (2 small balls), drained and cut into 3/4-inch pieces
• 2 firm Fuyu persimmons, cut into 3/4-inch wedges
• 1/2 cup pomegranate seeds

1. In a medium saucepan, cook the sugar over moderate heat, undisturbed, until melted and light golden, about 3 minutes.
2. Stir in the sesame seeds and a pinch of salt and immediately scrape onto a parchment paperlined plate.
3. Let cool completely, then break the candy into small pieces.
4. In a medium bowl, whisk the olive oil with the vinegar, maple syrup and shallot; season with salt and pepper.
5. Mound the arugula on a platter and scatter the burrata, persimmons, sesame candy and pomegranate seeds on top.
6. Drizzle some of the dressing over the salad and serve, passing the remaining dressing at the table.

sugar, sesame seeds, salt, extravirgin olive oil, balsamic vinegar, maple syrup, shallot, pepper, arugula, burrata cheese, persimmons, pomegranate seeds

Taken from www.foodandwine.com/recipes/persimmon-and-burrata-salad-sesame-candy (may not work)