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<Vernalisa2>
Posted September 16, 2005 11:12 AM
Spinach Persimmon Salad
(serves 12-14)
1/4-cup rice vinegar
2 Tbsp. orange marmalade (thick cut)
1 tsp. Asian sesame oil
salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.) rinsed
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges, or pears sliced in wedges, or about 12-15 kumquats.
3/4 cup glazed pecans (see below)
In large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently
Posted September 16, 2005 11:12 AM
Spinach Persimmon Salad
(serves 12-14)
1/4-cup rice vinegar
2 Tbsp. orange marmalade (thick cut)
1 tsp. Asian sesame oil
salt and pepper
5 quarts baby spinach leaves (1 1/4 lb.) rinsed
3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges, or pears sliced in wedges, or about 12-15 kumquats.
3/4 cup glazed pecans (see below)
In large bowl, mix vinegar, marmalade, and sesame oil. Add salt and pepper to taste. Add spinach, persimmons, and pecans. Mix gently