3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges
3/4 cup glazed pecans
How to Make It
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.
The dressing and persimmons for this salad can be prepared up to 4 hours ahead; wrap fruit airtight and chill. Assemble the salad shortly before serving. You'll find glazed pecans in the nut section of your supermarket.
I made this last year for Thanksgiving, and again for a Christmas potluck...it was outstanding, especially for the batch where I bought top-notch supportive ingredients (orange marmalade, candied pecans, etc.) I grew up with a persimmon tree, and my siblings swore they hated anything with persimmons, but they loved this salad... the mix of textures and flavors is very well balanced in this recipe.