Serves: 8
Total Calories: 100

1/4 cup pine nuts
2 bunches spinach, stemmed, well washed, and dried
5 , firm Fuyu persimmons, , peeled, halved, and thinly sliced

CITRUS VINAIGRETTE:
1 tablespoon grated orange zest
1 tablespoon minced shallot
1 lemon, juiced
1 tablespoon white wine vinegar
6 tablespoons olive oil
sea salt and freshly ground pepper to taste

Preheat the oven to 400°F.

Spread the pine nuts on a pie plate and toast in the oven for 3 to 5 minutes, or until golden brown. Remove from the oven and set aside.

In a medium salad bowl, combine the spinach, persimmons, and pine nuts.

TO PREPARE THE VINAIGRETTE: In a small bowl, combine all the vinaigrette ingredients. Whisk until blended.

Pour the vinaigrette over the salad and toss until evenly coated.

From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 8
Total Calories: 100
Calories from Fat: 90

More Recipes from the Dinner Parties Cookbook:
*Dinners for Eight
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Chicken Tagine With Couscous
Couscous
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Marinated Olives
Phyllo Nests With Honey And Walnuts
Poached Salmon With Cucumber, Dill, And Watercress Sauce
Potato, Onion, And Tomato Gratin
Prune And Almond Tart
Roasted Almonds With Sea Salt
Roasted Eggplant Smothered In Olive Oil, Parsley, And Garlic
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Spinach, Fuyu Persimmon, And Pine Nut Salad With Citrus Vinaigrette
Wild Rice, Pecan, And Dried Cranberry Salad