Persimmon and Arugula Salad

For the sweet & spicy pecans

• 1 cup pecans (raw)
• 2 tbsps maple syrup
• 1 tsp Aleppo pepper (or chili flakes)
• pinch of chili powder
• pinch of cinnamon

For the persimmon salad

• 4 cups arugula
• 2 fuyu persimmons, stemmed, quartered, seeded if necessary, then thinly sliced and halved
• 2 bosc pears, sliced into thin wedges or chopped
• 3 tbsps extra virgin olive oil
• 1 1/2 tbsps white wine vinegar
• 1-2 tsps honey
• kosher salt and fresh pepper (to taste)
• 3 oz blue cheese (Danish blue cheese)
• 1/3 cup pomegranate arils
• flaky salt (for garnish, optional)

For the pecans

1. Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning.
2. Remove the pecans from the heat and drizzle with a little bit of extra virgin olive oil and a pinch of sea salt. Let them cool out of the skillet and on a plate. Roughly chop and set them aside.

For the salad

1. Layer the arugula on a platter or in a salad bowl. Top with persimmon and pears.
2. In a small bowl, whisk together the olive oil, vinegar and honey. Season with a pinch of salt and pepper.
3. Drizzle the dressing over the salad. Top with blue cheese, pecans and pomegranate. Season with flaky salt if needed. Enjoy!