Salad with persimmon and spinach

4 tbsp. tablespoons rice vinegar
2 tbsp. tablespoons orange marmalade
1 tsp. Sesame oil
salt and pepper
500 g of purified spinach
3 strong persimmon (about 450 g), peeled and sliced
125 g of roasted nuts, pecans or walnuts

Cooking method:

In a large bowl, mix the vinegar, marmalade and sesame oil. Season with salt and pepper to taste.
Add spinach, persimmons and nuts. Carefully and gently mix.

Bon Appetit!

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