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.