4 small fuyu persimmons, peeled and thinly sliced
1 bag spring greens
1/2 bag arugula
1/4 cup fresh pomegranate seeds
1 red onion, thinly sliced
Candied Pecans
1 1/2 cups pecan halves
1/4 cup butter
3/4 cup brown sugar
Dressing
2-3 tsp. honey mustard
2 Tbsp. balsamic vinegar
2 Tbsp. black currant or red raspberry vinegar
2 tsp. honey
salt and pepper to taste
6 Tbsp. walnut or olive oil
