Spinach and Persimmon Salad

Ingredients

• 5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped
• 3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
• ¾ cup glazed pecans
• Salt and pepper
• 2 tablespoons orange marmalade
• 1 teaspoon toasted sesame oil
• ¼ cup rice vinegar

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

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