Spinach Salad with Persimmons & Spiced Pecans

Fall and Winter Holiday Salad

There is nothing more beautiful on the holiday table than lush, dark leafy spinach tossed with flaming orange persimmons and mahogany pecans. This salad is a wonderful combination of tastes and textures as well as colors, and balances nicely with the rich foods of the Thanksgiving table.
1 tablespoon butter (plus more to butter baking sheet)
1 tablespoon water
2 tablespoons packed brown sugar
1/4 teaspoon salt
1/2 teaspoon-ground ginger
1/4 teaspoon ground cayenne

1/4 teaspoon ground cardamom
1 pinch of nutmeg
1 cup shelled pecan halves
1 pound small young spinach leaves
3 fuyu persimmons, cut in quarters lengthwise, sliced into thin discs
1 tablespoon finely chopped shallot
2 tablespoons lemon juice
2 tablespoons white wine or champagne vinegar
7 tablespoons mild flavored olive oil
1/2 teaspoon salt
1 teaspoon pepper
1 Butter a baking sheet lightly. Melt the tablespoon of butter in a medium skillet over medium heat. Add the water, brown, sugar, salt, & spices. Stir until the sugar dissolves. Add nuts to the mixture and cook until the nuts are coated, stirring, about 5 minutes. Transfer nuts to buttered baking sheet and bake in a preheated 350 degree oven for about 10 minutes, until golden and crisp. Set aside to cool.

2 Wash and dry the spinach leaves and place them in a large bowl with the persimmon discs. Set aside.

3 Combine the shallots, lemon juice and vinegar in a small bowl. Slowly whisk in the olive oil in a small stream until well blended. Season with salt and pepper.

servings  use metric
original recipe yield: 6 Servings
Notes Baby spinach is good, but larger leaves are fine as long as they aren't too tough.

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