Persimmon & Burrata Salad with Za’atar

Serves 4-6


For the dressing:
1 small shallot, minced
¼ cup good quality olive oil
2 tablespoons sherry vinegar
2 tablespoons cider vinegar
1 tablespoon pomegranate molasses
2 teaspoons Dijon mustard
1 teaspoon maple syrup
Salt and pepper, to taste

For the za’atar:
2 tablespoons dried oregano
2 tablespoons toasted white sesame seeds
2 tablespoons sumac
1 teaspoon coarse sea salt

For the salad:
8 oz. (250g) assorted leafy greens of choice (red romaine, green leaf, baby kale, etc.)
3 radishes, thinly sliced
2 mandarins, peeled and separated
1 large or 2 small Nature’s Partner Fuyu persimmons
8 oz. (227g) burrata cheese


In a small bowl, whisk together all ingredients for the salad dressing. Dressing may be stored for up to one week in the refrigerator in an air-tight container. In a separate small bowl, mix together all za’atar ingredients and set aside.

Lightly dress greens, radish slices, and mandarin segments with salad dressing. Lay the persimmon slices on top of the dressed greens, arranging them in the middle. Dot entire salad with torn burrata pieces.

To finish, drizzle a couple more tablespoons of dressing over persimmons and burrata. Sprinkle salad with 2 tablespoons of za’atar and serve.