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1
Heat oven to 350u00b0F. Lay out prosciutto slices on a rimmed baking sheet. Bake until almost crisp, 16-18 minutes. Transfer to wire rack and let cool completely on baking sheet (prosciutto will continue to crisp as it cools). Crumble and set aside.
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2
Meanwhile, spread pecans on a rimmed baking sheet and toast in oven, tossing once or twice, until fragrant, 8-10 minutes. Let cool, then coarsely chop. Set aside.
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3
Whisk lime juice, mustard, shallot, honey, garlic, 1 tsp. salt, and 1/4 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
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4
In a large mixing bowl, combine kale with about 3/4 of the dressing and use your hands to massage dressing into kale. Add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
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5
Add half of the persimmons, feta, mint, and prosciutto, toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with pecans and remaining persimmons, feta, mint, and prosciutto.
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6
Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. Kale can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.
