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.