Spinach Salad with Fiery Pecans

Ingredients

• 400 g Mushrooms
• 150 g radishes
• 1 sour apple
• 100 g Baby spinach
• 1 chili pepper
• 75 ml olive oil
• Salt
• Pepper (freshly ground)
• 1 tbsp butter
• 1 tbsp sugar
• 200 g pecan nuts
• 4 tbsp apple cider vinegar
• 2 tbsp lemon juice
• 1 tbsp coarse mustard

Instructions

1. 1.

   Clean the mushrooms and leave whole or cut in halves or quarters depending on size. Slice radishes into thin rounds. Wash, quarter, core, and slice the apple into wedges. Rinse, dry, and spin the spinach. Wash, halve, clean, and finely chop the chili pepper.

2. 2.

   Sauté mushrooms in 2 tbsp hot oil for 1-2 minutes, then season with salt and pepper. In the same pan melt butter with sugar and chili. Toast pecans until lightly caramelized. Remove from heat and let cool.