Preheat the oven to 375°F. Line a baking sheet with parchment paper. In a large bowl, combine the walnuts, maple syrup, and salt. Mix thoroughly to coat the nuts. Spread the mixture over the baking sheet and bake for 20 minutes. Let the walnuts cool completely.
In a small bowl, soak the figs in warm water for 15 minutes or until plump. Drain and reserve the soaking water. In a blender, combine all ingredients and 1/4 cup of water. Blend until smooth.
In a large bowl, combine the kale, radicchio, fennel, and fig balsamic dressing. Toss for a minute or two to soften the vegetables. Arrange the dressed salad in a large bowl and top with persimmon, pomegranate seeds, maple walnuts, and cashew mozzarella.