Winter Persimmon Salad with Greens and Goat Cheese

This salad is a lovely balance of sweet, tart, and creamy, with a pop of crunch from the nuts.

Ingredients:
4 ripe persimmons, thinly sliced (leave skin on)
5 cups arugula, spinach or an combination of mixed greens
¼ cup pomegranate seeds
⅓ cup crumbled goat cheese
¼ cup toasted pecans or walnuts
½ small red onion, thinly sliced
2 tablespoons olive oil
1 tablespoon Rosé wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey (or maple syrup for a vegan option)
Sea salt and freshly cracked black pepper, to taste

Method:
1. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, honey, salt, and pepper until emulsified. Set aside.

2. Place the arugula (or other greens) on a large serving platter or bowl. Layer the persimmon slices evenly over the greens. Sprinkle the pomegranate seeds, crumbled goat cheese, toasted pecans, and red onion slices on top.

3. Drizzle the dressing over the salad just before serving. Toss lightly to combine or leave as is for a beautiful presentation.