Kaki (Persimmon) Salad

1. Crisp the prosciutto. Heat a dry skillet over medium heat. Add prosciutto slices in a single layer (work in batches if needed). Cook 1 to 2 minutes per side, watching closely, until the edges curl and it turns a deeper rosy-golden color and feels crisp. Prosciutto can go from crisp to burnt fast, so stay nearby. Transfer to a plate lined with a paper towel. Let it cool, then break into shards.
   Sheet pan option: Bake at 375°F for 10 to 12 minutes until crisp (start checking at 8 minutes). Cool, then break into shards.
   
2. Toast the walnuts (if they are not already toasted). If you want a little prosciutto flavor, toast the walnuts in the same skillet for 2 to 3 minutes, shaking often, until fragrant. If you do not want that savory note (or the pan looks greasy), carefully wipe the skillet, then toast. Cool, then chop.
   
3. Mix the vinaigrette. In a small bowl or jar, whisk together olive oil, lemon juice, lemon zest, honey, Dijon, 1/4 tsp salt, and a few cracks of black pepper. Taste and adjust. If it tastes sharp, add a tiny bit more honey. If it tastes flat, add another pinch of salt. Remember the prosciutto and cheese bring their own salt, so you might not need the full 1/2 tsp.
   
4. Slice the kaki. Core persimmons and slice into thin wedges or half-moons. If the skin is tough, peel first, but most Fuyu skin is totally fine.
   
5. Assemble. In a large bowl, add arugula (leave whole or give it a quick tear if the leaves are big), persimmon slices, toasted walnuts, and optional shallot. Drizzle with vinaigrette and toss gently. Dress lightly at first, you may not need every drop. Top with goat cheese and crispy prosciutto shards. Serve immediately.
   

Quick note: If you are serving this for guests, keep the prosciutto and goat cheese on top until the last second so everything stays crisp and pretty.