1/4 cup rice vinegar2 tablespoons orange marmalade 1 teaspoon toasted sesame oil salt and pepper 1 lb spinach, rinsed 3 firm Fuyu persimmmons, peeled and sliced into thin wedges 3/4 cup toasted or candied pecans

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.

adapted recipe from myrecipes.com