1/2 cup pecan halves
2/3 cup apple cider vinegar
1 1/2 teaspoon honey
Kosher salt
1 medium shallot, thinly sliced
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper
1/3 cup extra-virgin olive oil
10 ounces baby kale (about 16 cups)
3 ripe Fuyu persimmons, peeled and cut into thin wedges
1/2 cup crumbled Gorgonzola