With the afterglow of our weekend group, this recipe evolved as a late lunch today. It is proving to be the antidote to an afternoon slump. The apple supplies the freshness, while the ginger adds a perky snap. —Ginger's Kitchen
handful of baby spinach
half a large honeycrisp apple (or other crisp apple likeFuji)
pinch of sea salt or Himalayan salt
sprinkle of fresh milled pink peppercorns
excellent quality olive oil
squeeze of lemon, preferably Meyer's
broken pecans, dry pan fried
In This Recipe
In a small bowl create a bed of baby spinach leaves.
Using a mandolin finely slice the ginger, red onion and apple on top of the spinach. Sprinkle with salt and pepper.
Quickly pan fry the pecans and add them to the salad.
Drizzle the cider vinegar and the olive oil over the top of the salad. Finish with a squeeze of lemon.