Rough chop spinach. Place 1/2 cup walnuts on a roasting pan and roast in oven until golden. Meanwhile dice apple and toss with spinach. Drizzle with olive oil and douse with red wine vinegar. Sprinkle with sea salt and roasted walnuts. Add pepper to taste.
Sorrrel is a harbinger of spring all over the United States and Europe. Several versions of it exist from Scotland to France to Russia. It is high in vitamin C and iron. It goes well paired with seafood and chicken.
4 Tbsp butter
1/2 cup chopped green onions
1 bunch chopped sorrel
3 Tbsp flour
1 quart chicken stock or vegetable stock
2 egg yolks
1/2 cup cream
Melt 3 Tbsp butter in a soup pot over medium heat. Add the green onions and turn the heat to medium low. Cover the pot and cook gently for 10 minutes. While the onions are cooking, pour the stock into another pot and bring to a simmer Turn the heat up, add the sorrel leaves and a big pinch of salt and stir. When the sorrel is mostly wilted, turn the heat back to medium low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat 3 minutes. Whisk in the hot stock, stirring. Bring to a simmer. Whisk together the egg yolks and cream. Ladle a little bit of soup into it and continue to whisk, so the eggs don’t become scrambled, but become blended evenly. Repeat this three times. Now, start whisking the soup. Pour the hot cream mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook, below a simmer, for 5 minutes. Serve.