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Spinach And Persimmon Salad

By Sunset


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1/4 cup rice vinegar

2 tablespoons orange marmalade

1 teaspoon toasted sesame oil

Salt and pepper

5 quarts baby spinach leaves (1 1/4 lb.), rinsed and crisped

3 firm Fuyu persimmons (5 oz. each), peeled and sliced into thin wedges

3/4 cup glazed pecans

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