One or two Fuyu Persimmon (the hard ones) peeled and sliced
Shaved Manchego cheese
Shallots chopped fine
Apple cider vinegar
Soak the shallots in a couple of tablespoons of vinegar and a pinch of salt for 15 minutes. Whisk in a table spoon of walnut oil and 3 tablespoons of olive oil (or to taste). Add black pepper, again to taste. Toss the persimmons (I love the ones from Hamada Farms!) and arugula with the dressing then top with shaved Manchego.