- 1/3 cup thinly sliced seeded kumquats
- 2 1/2 tablespoons seasoned rice vinegar
- 2 tablespoons finely chopped shallot
- 1 tablespoon vegetable oil
- 2 teaspoons minced peeled fresh ginger
- 1/2 teaspoon Asian sesame oil
- 1 5-ounce package baby spinach
- 1/2 cup sliced almonds, toasted
- 1/4 cup chopped fresh cilantro
- 1 cup sliced mushrooms (optional)
- Chop enough kumquats to measure 1 tablespoon. Mix kumquats, vinegar, shallot, vegetable oil, ginger, and sesame oil in large bowl. Season with salt and pepper. Add spinach, almonds, cilantro, sliced kumquats, and mushrooms, if desired.