Ingredients
1 can of Calvo pickled mussels
150g of baby spinach
1 green apple
Cherry tomato
1 tbsp of chopped walnuts
1 tbsp of cranberries
Parmesan cheese shavings
Modena vinaigrette: 100ml of Modena balsamic vinegar
300ml of extra virgin olive oil
Salt
150g of baby spinach
1 green apple
Cherry tomato
1 tbsp of chopped walnuts
1 tbsp of cranberries
Parmesan cheese shavings
Modena vinaigrette: 100ml of Modena balsamic vinegar
300ml of extra virgin olive oil
Salt
Preparation
30 minutes
Wash the spinach and set aside; cut the apples into wedges and remove the cores and stalks.
In a frying pan with a dash of oil, cook the apple wedges until tender but still whole, then set aside.
Place the spinach on a serving platter, top with the apples, halved cherry tomatoes, drained mussels, cheese shavings and nuts.
Mix the balsamic vinegar with the extra virgin olive oil and season with salt.
Drizzle the vinaigrette over the salad and serve.
Tip: When in season, you can replace the apples with plums or peaches; these fruits hold up very well when cooked and are ideal for this type of salad.
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