Today a colleague gave me the generous gift of her backyard persimmons. I had a memory of a wonderful vinaigrette to go with persimmons and spinach. Search for "persimmon" in my blog. Check out the vinaigrette -- turns out it doesn't matter if you use orange marmalade, apricot preserves, or hot pepper jelly. Simply wash, rinse, and dry as much spinach as you want, peel and thinly slice a couple of persimmons, toast a few tablespoons of walnuts for flavor, protein, and omega-3 fatty acids (other doctors say these are good for you -- I don't really know the details), toss with the vinaigrette, and you will be absolutely amazed how wonderful this salad tastes.

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