Persimmon, Arugula, & Country Ham Salad

2 ripe Fuyu persimmons, peeled, seeded, and sliced into half-inch thick pieces
8 cups arugula, washed and dried
1/4 lb. country ham, preferably Benton’s, sliced paper-thin
1/2 cup thinly sliced sweet onion
1/3 cup toasted pecans
2 Tbs. extra-virgin olive oil
11/2 Tbs. aged sherry vinegar or good balsamic vinegar
Kosher salt to taste
Freshly ground black pepper to taste