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Candied pecan nuts with cranberries on a bed of spinach leaves with a toasted sesame dressing

Method


Combine the sugar and water in a small bowl. Heat the pecan nuts in a small frying pan while constantly stirring them so they do not burn. Give the sugary water solution over the pecan nuts while constantly stirring for additional 15 to 20 seconds till the sugar is melting. Take off the stove immediately and spread the nuts out over a parchment baking sheet to let dry.

Mix vinegar, maple syrup, coconut blossom syrup, olive oil, chopped onion and herb salt together.

Toast the sesame seeds in a small frying pan till they turn golden brown. Take off the stove and let cool off. Once cool, add the toasted sesame seeds to the dressing.

Put the washed spinach on a salad plate and drizzle the dressing over it and toss. Spread the pecans and cranberries evenly over the salad and serve.

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Rapunzel Products


209020 Pecan nuts, HAND IN HAND
1400880 Coconut blossom syrup
313200 Cranberries
1400025 Maple syrup grade A
1000790 Olive oil mild extra virgin
600755 Sesame not hulled, HAND IN HAND demeter
1400325 Cristallino cane sugar, HAND IN HAND
1050420 White wine vinegar
1200450 Herb salt with iodine
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