Persimmon Salad Recipe | Saveur

Ingredients

• 1⅓ cup finely chopped cashews
• ⅔ cup sesame seeds
• ¼ cup oat bran
• ½ cup honey
• 1 Tbsp. extra-virgin olive oil
• 1 tsp. sesame oil
• ½ tsp. flaky sea salt
• ⅓ cup dried cranberries
• 1 small shallot, finely chopped
• 3 Tbsp. sherry vinegar
• Kosher salt and freshly ground black pepper
• 4 cups baby spinach
• 3 medium Fuyu persimmons (1 lb.), stemmed and cut into thin wedges
• ¼ cup extra-virgin olive oil
• One 4-oz. burrata or fresh mozzarella ball
• ⅓ cup sesame-cashew crunch (from above)
• ½ tsp. ground sumac (optional)