Autumn Arugula Salad with Bay Blue

Autumn Arugula Salad with Bay Blue

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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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