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
pork tenderloin braised in Calvados with sage
Idaho baked potato
chopped red onion
splash of cider vinegar
splash of apple cider
pinch of sea salt
2 turns of a pepper mill
handfuls of baby spinach
small handful of toasted pecans
squeeze of fresh lemon
In This Recipe
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.
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.