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Spinach-Kumquat Salad




Source of Recipe


Sunset Magazine Feb 2002






Recipe Introduction


Kumquats are a great addition to this salad!





List of Ingredients



• 3/4 Cup Pecan Halves
  
• 1 cup fresh Kumquats
  
• 3 qt baby spinach leaves (10oz) rinsed and crisped
  
• 1/2 cup chopped Italian Parsley
  
• 1/2 lb fresh cherve (goat) cheese crumbled
  
• 1/2 cup purchased poppy seed OR honey mustard Salad Dressing
  
• Fresh Ground Pepper
  
• Salt
  






Instructions



1. In a medium 6 - 8 in fry pan over med to low hear stir in the pecans until roasted (about 5 minutes).
   
2. Pour from pan into a wide bowl
   
3. Thinly slice the kumquats crosswise and remove the seeds.
   
4. Add kumquats, spinach, parsley and cheese to the bowl.
   
5. Add dressing to the salad and MIX.
   
6. Season to taste with salt and pepper.
   






Final Comments


Serves 4