Arugula and Persimmon Salad

Arugula and Persimmon Salad

10 ounces of baby arugula
2 ripe Fuyu persimmon, cored, sliced in half then sliced into thin segments
1 small English cucumber, peeled, sliced in half, then into thin slices
5 roasted mini peppers cut into pieces
10 mini tomatoes cut in half and roasted
1/4 cup roasted pecans then chopped
1/3 cup feta cheese crumbled

Dressing:
2 tablespoons minced shallot
2 tablespoons wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1/3 cup olive oil
salt and pepper to taste

First time having persimmons and they are so delicious. Mix salad ingredients and place them over the arugula. Mix dressing ingredients in a mason jar and drizzle over salad just before serving. A fresh wintery salad to take advantage of the season of persimmons. Scatter some crotons over the top of the salad or some chopped nuts for a bit of texture. I'm getting tired of arugula, might have to start using baby spinach or an herb mix greens. But I'm definitely going back for more persimmons.