Author Notes
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
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Ingredients
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1
handful of baby spinach
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half a large honeycrisp apple (or other crisp apple likeFuji)
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1/4 cup
fresh ginger
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1/4 cup
red onion
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pinch of sea salt or Himalayan salt
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sprinkle of fresh milled pink peppercorns
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1 teaspoon
cider vinegar
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2 teaspoons
excellent quality olive oil
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squeeze of lemon, preferably Meyer's
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1 ounce
broken pecans, dry pan fried
Directions
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In a small bowl create a bed of baby spinach leaves.
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Using a mandolin finely slice the ginger, red onion and apple on top of the spinach. Sprinkle with salt and pepper.
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Quickly pan fry the pecans and add them to the salad.
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Drizzle the cider vinegar and the olive oil over the top of the salad. Finish with a squeeze of lemon.
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