Peel the persimmon thinly, cut into pieces. Cut the chicory crosswise into 1 cm pieces, sprinkle with a small amount of sea salt, sugar (1/2 teaspoon) and drizzle with 1 tablespoon of lime, lemon or orange juice. Mix and place in a bowl. Add arugula and persimmon pieces.
Peel the pomegranate (can be roughly, but it's important to trim the skin at the top and bottom of the fruit - this will make it easy to extract the seeds). Extract seeds from half of the fruit, squeeze juice from the rest directly into a saucepan. Add the dressing ingredients to it: the remaining juice from the lime, vinegar, sugar, honey and a pinch of freshly ground pepper. Cook the dressing for a few minutes until it thickens, at the end add the extracted pomegranate seeds. Pour over the salad.
