Peppery arugula combines nicely with sweet fruits and vegetables, but remember to balance it all with a strong salty or tangy flavor or the sugars will make the greens taste even more bitter.
Remove the cores of 2-3 sweet peppers and thinly slice. Finely mince 2 cloves of garlic.
Heat 1 T. olive oil in a small skillet and fry the peppers until coated with oil then add the garlic and cook until it is soft. Season generously with salt.
Make a dressing with 3 T. olive oil, 2 T. lemon juice. 1 T. soy sauce and 1 t. lime juice.
Wash 6 C. arugula leaves and spin dry.
Peel 1 Fuyu Persimmon and then slice it into thin, bite-sized pieces. Alternately you can grate it.
Toss all the ingredients together, adding dressing a little at a time until everything is lightly coated.
Top with toasted walnuts.