1. In a 6- to 8-inch frying pan over medium-low heat, stir pecans often until toasted, about 5 minutes. Pour from pan into a wide bowl.
2. Thinly slice kumquats crosswise and remove seeds.
3. Put kumquats in bowl with pecans. Add spinach, parsley, and cheese.
4. Add dressing to salad, and mix. Season salad to taste with salt and pepper.