Author Notes
This dinner would probably not be considered a salad, but it sure was influenced by apple salad week. It turned out to be pretty tasty as a result. —Sagegreen
Ingredients
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4 ounces
pork tenderloin braised in Calvados with sage
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1/2
Idaho baked potato
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1/2
tomato
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1/2
chopped red onion
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splash of cider vinegar
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splash of apple cider
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pinch of sea salt
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2 turns of a pepper mill
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3
handfuls of baby spinach
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1/2
apple
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1 tablespoon
peeled ginger
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small handful of toasted pecans
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squeeze of fresh lemon
Directions
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In a heated braising pan add the cooked tenderloin cut into bite-size pieces, the baked potato diced up, the quartered fresh tomato, and the red onion with a splash of the vinegar and cider. Season with salt and pepper.
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When this has heated, add the fresh spinach. Serve as soon as the spinach gently wilts. Using a mandolin slice the apple and ginger on top. Add the toasted pecans and a squeeze of lemon. Be sure to serve this on one of your favorite dinner plates.
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