Pear, Persimmon & Pomegranate Salad

Ingredients

• 2 Stemilt d'Anjou pears, cored and sliced into thin wedges
• 3/4 cup fresh squeezed orange juice, divided
• 1/2 cup pomegranate seeds
• 2 Fuyu persimmons, tops removed, peeled, sliced into half-moons
• 4 to 5 oz baby arugula
• Approximately 20 walnut halves
• 2 tbsp champagne vinegar
• 1 to 1 1/2 tsp honey
• 2 tbsp extra virgin olive oil
• Scant pinch kosher salt, to taste