Spinach, Cranberry, Pear and Pecan Salad
4 servings
45 minutes
This signature salad is a true work of art, where the freshness of juicy spinach and Swiss chard harmoniously intertwines with the sweet-sour note of dried cranberries, the gentle sweetness of pear, and the crunch of pecan nuts. A unique sauce made from baked apple with mirin, miso paste, and sake adds a refined depth of flavor to the dish. The origins of this recipe lie in the art of gastronomic balance, blending Japanese accents with European traditions. Perfect as an exquisite appetizer or a light, nutritious dinner that offers a sense of freshness and tranquility.
1
To prepare the sauce, bake the apple at 160 degrees for 25 minutes. Peel the apple from the skin and seeds. Blend with oil, mirin, shallots, miso paste, vinegar, soy sauce, sugar, and sake.
- Apple: 65 g
- Olive oil: 10 ml
- Mirin: 10 ml
- Shallot: 1 g
- Miso paste: 2 g
- Rice vinegar: 5 ml
- Soy sauce: 3 ml
- Sugar: 10 g
- Sake: 15 ml
2
Mix spinach and chard, dress with sauce, and place on a plate.
- Baby spinach: 45 g
- Chard (Swiss chard): 15 g
3
Garnish the salad with slices of pear, nuts, dried cranberries, onion, and cress salad. Drizzle with the remaining sauce on top.
- Pears: 45 g
- Roasted pecans: 10 g
- Dried cranberries: 20 g
- Spring onion: 5 g
- Garden cress: 3 g
- Rice vinegar: 5 ml