Arugula Persimmon Pear Salad

1 teaspoon Dijon mustard

½ lemon, juiced

¼ cup olive oil

1 shallot, minced

1 persimmon, sliced

1 pear, sliced

½ cup walnut pieces, toasted

1 bunch arugula

1 tablespoon shaved Parmesan cheese

salt and pepper to taste

Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat.

Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.