John Myers
Spinach Salad with Apple and Pine Nuts
The perfect spinach salad with apple and pine nuts recipe with a picture and simple step-by-step instructions.
- 300 g Fresh spinach
- 1 St Fresh avocado
- 1 St Apple
- A Cox OrAnge e.g.
- 1 tbsp Roasted pine nuts
- 6 St Shrub cherry tomatoes
- The slightly larger ones
vinaigrette
- 1 St Fresh shallot
- Cut small into very fine rings
- 1 St Garlic
- Little toe finely chopped
- 1 tsp Dijon mustard
- 1 tsp Truffle honey
- 1 tbsp Ice wine vinegar / aperitif vinegar
- Alternatively white balsamic vinegar
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Truffled olive oil
- Salt and colored pepper from the mill
- Wash the fresh spinach well and pat dry or spin dry, cut off the stalks and set aside. Roast the pine nuts dry and set aside.
- Now for the vinaigrette, mix all the ingredients together and let it steep for 5 minutes.
- In the meantime, the apple, unpeeled but freed from the core, is cut into small pieces and immediately before serving, the avocado is peeled, freed from the stone and cut into narrow strips.
- Place everything on a plate and drizzle the vinaigrette over it.
- I served a slice of wholemeal spelled bread with it, bon appétit!
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