2 fuyu persimmons, cored and sliced into thin half moons
½ cup crumbled feta or goat cheese
½ cup toasted chopped pecans
For the dressing
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon honey
Instructions
Wash and dry the arugula well and place in a salad bowl.
Toast the pecans in a cast iron skillet over medium heat. Watching carefully and stirring often, cook until the nuts are lightly browned and fragrant, about 3 minutes. Remove and let cool.
Add the sliced persimmons, cheese and cooled nuts to the salad bowl.
Put all dressing ingredients in a jar with a tight fitting lid and shake vigourously until well mixed.
Toss salad with dressing and serve.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2015/12/24/arugula-salad-with-persimmons-and-toasted-pecans/