Persimmon + Pomegranate Salad with Burrata + Pistachio Dukkah
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.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 2
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 1/4 teaspoon salt
- 1 tablespoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/4 cup good olive oil
- 1/2 teaspoon black peppercorns
- 1/4 cup pomegranate arils
- 2-3 tablespoons lemon juice
- 1/4 cup pistachios lightly toasted, cooled, and coarsely chopped
- 1 tablespoon sesame seeds (white or brown)
- 1/2 teaspoon flaky salt
- a few rasps of lemon zest
- 1 tablespoon pomegranate molasses
- 2 large (or 3 smaller)fuyu persimmons ripe but firm
- 3-4 cups salad greens (i like equal amounts of ra arugula, and little gems), washed and torn into large pieces
- 1 ball of burrata (or fresh mozzarella) ((8 ounces))
- small handful mint leaves torn if large
- Carbohydrate 12.0570058349353 g
- Cholesterol 0 mg
- Fat 34.6313983337091 g
- Fiber 3.15362506852859 g
- Protein 3.81564416682801 g
- Saturated Fat 4.61544666668505 g
- Serving Size 1 1 large or 4 moderate serving (54g)
- Sodium 6.56874999764587 mg
- Sugar 8.9033807664067 g
- Trans Fat 1.16094916664944 g
- Calories 359 calories
