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Autumn Arugula Salad with Bay Blue

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon maple syrup

1/3 cup extra-virgin olive oil

Pinch of sea salt

Freshly ground black pepper, to taste

5 ounces arugula

2 fuyu persimmons, thinly sliced

½ cup fresh pomegranate seeds

½ cup toasted pecans

4 ounces crumbled Point Reyes Bay Blue


For vinaigrette: In a small bowl, combine balsamic, Dijon and maple syrup. Slowly add olive oil, whisking constantly to incorporate.  Season with salt and pepper.  Adjust sweetness with more maple syrup, if desired.


In a large bowl, toss arugula with salad dressing, a little bit at a time, until salad is dressed to your liking.  Add persimmons, pomegranate and toasted pecans, tossing gently to combine. 


Place salad on serving plate, top with Bay Blue and serve. 


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