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.
For salad:
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.
