Ingredients
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 garlic cloves, minced
1/4 cup balsamic vinegar
3/4 cup extra virgin olive oil
1/2 cup blue cheese, crumbled
10 cups (packed) baby arugula
3 persimmons, sliced, divided
1 cup pomegranate arils
½ cup raw pecans, chopped
1 cup roasted chicken breast, chopped
Instructions
Combine honey, mustard, salt, pepper, garlic and balsamic vinegar in a medium bowl. Add olive oil and whisk until emulsified. Set aside.
Arrange arugula, slices from 2 persimmons, ¾ cup pomegranate arils, blue cheese, pecans and chicken in a large salad bowl. Toss with dressing. Store remaining dressing refrigerated in a jar with lid.