SPINACH AND PERSIMMON SALAD

SPINACH AND PERSIMMON SALAD image

Yield 12 - 14

Number Of Ingredients 7

1/4 cup rice vinegar
2 Tbsp. orange marmalade
1 tsp. toasted sesame oil
salt and freshly ground pepper
5 qts. baby spinah leaves (1 1/4 lbs.) rinsed and chilled until crisp
5 firm Fuyu persimmons, peeled and sliced into thin wedges
1 1/2 cups glazed pecans.

Steps:

In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Mix in spinach, persimmons and pecans.

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