This is a flavorful seasonal salad taking advantage of Fuyu persimmons. To keep the salad fresh, assemble just prior to serving.
¼ cup rice vinegar
2 tablespoons orange marmalade
1 teaspoon sesame oil
Salt and pepper
1 pound baby spinach leaves (rinsed and dried)
3 firm Fuyu persimmons (sliced into thin wedges)
¾ cup seasoned pecans (chopped)
In a large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently.