Ingredients
- 3/4 cup pecan halves
- 1 cup (8 to 10 oz.) fresh or drained preserved kumquats
- 12 cups (10 oz.) baby spinach leaves, rinsed and crisped
- 1/2 cup chopped Italian parsley
- 1/2 pound fresh chèvre (goat) cheese, crumbled
- 1/2 cup purchased poppy seed or honey mustard salad dressing
- Salt and pepper
Description
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