2 tablespoons extra-virgin olive oil

1 cameo or gala apple peeled, cored and seeded, cut into small dice

1/4 cup pistachio nuts

1/3 cup dried currants

3/4 pound fresh baby spinach

Salt and pepper to taste

1/2 cup fresh corn, cut off the cob

Heat olive oil in a large pot over high heat. When the oil begins to smoke, add the apples. Cook until golden brown, about 1 minute.

Add the pistachios, cooking until they are golden brown, another 1-2 minutes, stirring the whole time so they don't burn. Add the currants. Season the mixture with salt and pepper.

Add the spinach and saute very fast just until the leaves just begin to wilt. Do not overcook.

Remove the pot from the heat. Add the corn. Check seasoning, adding salt and pepper to taste.

Serve immediately. Serves 4.

Source: Chef Edgar Gonzalez, Black Sheep Pub.

MIXED GREEN SALAD WITH IDIAZABAL CHEESE, APPLE, PEAR AND AVOCADO

Dressing:

3 teaspoons sherry vinegar

2 teaspoons minced shallot

1/2 teaspoon fresh thyme leaves, minced