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Stonefruit and Burrata Salad with Spiced Almonds

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Servings: 4 people
Course: Salad, Side Dish
Ingredients Equipment Method

Ingredients
  

Spiced Almonds
  • 1 tbsp fennel seeds
  • 1 tbsp sesame seeds
  • 1 tbsp light brown sugar
  • 1 tsp crushed red pepper
  • ½ tsp ground cardamom
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp kosher salt
  • ½ cup canola oil
  • ½ cup sliced almonds
Salad
  • 3 tbsp extra virgin olive oil
  • 1½ tbsp white balsamic vinegar
  • 1 tbsp shallot finely chopped
  • 2 tsp honey
  • ½ tsp kosher salt
  • 2 cups stonefruit (i.e. plums, peaches, plumcots, etc.) pitted and cut into thin wedged
  • ¼ cup basil and mint chopped and mixed
  • 2 burrata cheese balls patted dry
  • sea salt to taste

Equipment

  • medium skillet
  • small bowl

Method
 

Make the spiced almonds
  1. toast the fennel seeds and sesame seeds in a skillet over medium heat until fragrant (30 seconds), transfer to a small bowl.
    Stir in brown sugar, crushed red pepper, cardamom, cinnamon, ginger, and salt.
  2. Heat oil in the same skillet over medium heat until hot (3 minutes). Add almonds and fry, stirring often, until lightly toasted (1-2 minutes). Transfer almonds to a the bowl with the spice mixture using a slotted spoon. Toss evenly until coated with spice mixture. Set aside & let cool.
Make the salad
  1. In another bowl, whisk together olive oil, vinegar, shallot, honey, and salt in a medium bowl. Add fruit and herbs. Toss to combine, and let stand for 5-10 minutes, tossing occasionally to let the flavors meld.
  2. Place burrata balls on a serving dish and tear them open to expose the creamy centers. Drizzle burrata with additional olive oil and season to taste with sea salt. Top with fruit mixture and 3 tbsp spiced almonds. Serve immediately!