Bright and airy, the South Florida outpost of Helene Henderson’s Californian restaurant is the epitome of laid-back luxury. Directly overlooking the Atlantic Ocean, Malibu Farm Miami Beach boasts simple farm-to-table dining that is fresh, organic and locally sourced whenever possible.
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This is a great salad. In the summer, I make it with nectarines or peaches; in the fall, I make it with figs or persimmons. In the winter, I use black grapes. It should be enjoyed all year round.
Makes 6 servings
To make the dressing, whisk together all of the ingredients in a large bowl.
Toss the arugula and the nectarines in the sweet pomegranate dressing, then scatter shreds of burrata cheese on top. (Pouring the dressing over the burrata would give the burrata an unappetizing color, and we don’t want that.)
Garnish with sesame seed candy and mint. When they’re in season, pomegranate seeds are a great addition, too.
To make sesame seed candy, you just need more seeds than sugar. In a small, dry skillet over medium heat, add ¹⁄ ³ cup sugar. No need to stir or do anything. Just sit back and wait for it to melt. If it is starting to burn, turn down the heat. Just when the sugar begins to melt, stir in ½ cup toasted sesame seeds. Once the sugar is fully melted and the sesame seeds are incorporated into it, pour the mixture onto a lightly greased sheet pan and set aside to cool. Once cool, break or cut into little candy pieces. If you have a hard-as-rock mass of sugar and seeds, you used too much sugar. Toss it out and start again.
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