Step 1

Prepare Candied Pecans: In a small non-stick pan over medium heat, add the pecans and honey. Stir continuously for 2-3 minutes until the honey coats the pecans and they become slightly caramelized. Spread them out on parchment paper to cool and harden, then roughly chop if desired.

Step 2

Prepare Persimmon: Wash and thinly slice the persimmons. For Fuyu persimmons, you can eat the skin, but you may peel them if preferred.

Step 3

Dress Arugula: In a large bowl, combine the arugula, olive oil, salt, and pepper. Toss gently until the arugula is lightly coated.

Step 4

Assemble Salad: Arrange the dressed arugula on a serving plate or in a bowl. Artfully place the sliced persimmons over the arugula. Sprinkle the candied pecans evenly over the salad.

Step 5

Finish: Drizzle with balsamic glaze just before serving.