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

Steps

1. 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.
2. 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.
3. 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.
4. 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.