Persimmon and Prosciutto Salad with Mozzarella

• 1 jalapeño, seeds removed
• 1 cup vegetable oil
• 2 tablespoons olive oil, divided, plus more for drizzling
• ½ cup coarse fresh breadcrumbs

Kosher salt

• 1 8-ounce ball burrata or fresh mozzarella

Freshly ground black pepper

• 4 ripe persimmons, sliced ½ inch thick
• 2 ounces sliced prosciutto
• 1 cup wild or baby arugula

White wine vinegar and lemon wedges (for serving)

Special Equipment

A sheet of cheesecloth

1. Purée jalapeño and vegetable oil in a blender until smooth. Cover and chill at least 12 hours and up to 1 day. Strain through a cheesecloth-lined fine-mesh sieve into a small bowl.
2. Heat 1 Tbsp. olive oil in a medium skillet over medium-high and cook breadcrumbs, tossing often, until golden brown and crisp, about 5 minutes. Transfer to paper towels; season with salt.
3. Tear burrata into small pieces and mix in a small bowl with 1 Tbsp. olive oil and 1 Tbsp. burrata liquid to combine. Season with salt and pepper.
4. Divide burrata mixture among plates and top with persimmons, prosciutto, arugula, and breadcrumbs. Drizzle with some jalapeño oil (use remaining oil in salad dressing, to sauté vegetables, or drizzle over cooked steak or chicken), vinegar, and more olive oil. Season salad with salt and pepper and a squeeze of lemon.
5. Do Ahead: Jalapeño oil can be made 1 week ahead. Cover and chill.