Persimmon Pomegranate Salad with a Maple Mustard Dressing

2 tsp dijon mustard
2 tsp maple syrup
2 tsp lemon juice
1 tsp apple cider vinegar
3 tbsp olive oil
5 oz mixed baby greens
1 Fuyu Persimmon, sliced
handful pomegranate seeds
1/2 cup pecans, toasted

1. Whisk or stir the first four ingredients together in a small bowl.  Season with salt and pepper.  Slowly drizzle olive oil in while stirring.

2. Toss the greens with dressing, to taste, you may not want all of it.

3. Top with persimmon slices, pomegranates and pecans.

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