Plum and Burrata Salad with Spiced Almonds

Ingredients

1 tablespoon fennel seeds

1 tablespoon sesame seeds

1 tablespoon light brown sugar

1 teaspoon crushed red pepper

1/2 teaspoon ground cardamom

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/2 cup canola oil

1/2 cup sliced almonds

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 tablespoons white balsamic vinegar or Champagne vinegar

1 tablespoon finely chopped shallot

2 teaspoons Honey

1/2 teaspoon kosher salt

2 black or red plums, pitted and cut into thin wedges (about 2 cups)

1/4 cup chopped mixed fresh herbs (such as basil and mint)

2 (4-ounce) burrata cheese balls, patted dry

Flaky sea salt, to taste

Directions

Make the spiced almonds Toast fennel seeds and sesame seeds in a medium skillet over medium, stirring often, until fragrant, about 30 seconds. Transfer to a small bowl; stir in brown sugar, crushed red pepper, cardamom, cinnamon, ginger, and salt until no sugar clumps remain.

Heat oil in the same skillet over medium until hot, about 3 minutes. Add almonds; fry, stirring often, until lightly toasted, 1 to 2 minutes. Transfer almonds to bowl with spice mixture using a slotted spoon; toss until evenly coated. Set aside, and let cool.

Make the salad Whisk together olive oil, vinegar, shallot, honey, and salt in a medium bowl. Add plums and herbs; toss to combine. Let stand 5 to 10 minutes, tossing occasionally.

Place burrata balls on a serving platter; tear open to expose the creamy centers. Drizzle burrata with additional olive oil, and season to taste with flaky sea salt. Top with plum mixture and 3 tablespoons spiced almonds, reserving remaining almonds for another use. Serve immediately.

Nutrition

• Calories: 2666 kcal
• Total Fat: 234 g
• Saturated Fat: 46 g
• Unsaturated Fat: 0 g
• Cholesterol: 179 mg
• Sodium: 3281 mg
• Total Carbohydrate: 91 g
• Dietary Fiber: 17 g
• Total Sugars: 64 g
• Protein: 68 g