Ingredients
For the candied apples
- 120 g toasted almonds toast for 5-10min in an oven at 180C
- 35 g sugar
- 20 g unsalted butter
- 1/4 tsp salt
- 1 tbsp water
For the salad
- 200 g baby spinach without the stalk
- 1 green apple
- 1 semi sweet apple Royal Gala, Pink Lady or Fuji
- 125 g Brie I bought a round one
For the dressing
- 30 ml orange juice
- 1 tbsp lime juice
- 1 tsp Dijon mustard
- Salt and pepper
- Olive oil
Instructions
For the candied apples
- Melt the butter and add all the other ingredients.
- Stir constantly over medium heat until all the water evaporates and the mix starts sticking to the almonds.
- Transfer the almonds no a non-stick surface (silpat or baking paper) and spread them out to cool down. This will prevent them sticking to each.
For the salad
- Cut the apples in half and remove the core. Then slice them up.
- Cut the brie in small bite-size triangles.
- Make a spinach bead and then arrange on top the apples, brie and almonds.
For the dressing
- Mix the orange juice, lime juice, Dijon mustard, salt and pepper with a whisk.
- Pour the olive oil slowly while you constantly whisk to emulsify the mixture.
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