Yield: 6 servings

6 slices bacon, chopped
¾ cup chopped red onion
½ cup red wine vinegar
¼ teaspoon sugar
¼ teaspoon salt
¼ teaspoon ground black pepper
9 cups lightly packed arugula
3 ripe fuyu persimmons, peeled and cut into wedges
½ cup crumbled blue cheese
½ cup chopped toasted pecans

1. In a medium skillet, cook bacon over medium heat until crisp. Remove bacon, reserving 1 tablespoon rendered bacon fat in skillet. Set bacon aside to cool.

2. Add onion to skillet; cook until softened and lightly browned, 2 to 3 minutes. Stir in vinegar, sugar, salt, and pepper; cook 1 minute. Remove from heat. 

3. Divide arugula and persimmon among 6 salad plates. Pour hot vinegar mixture over salads. Top with bacon, cheese, and pecans. Serve immediately.