Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a221fe3efca4433b82f985183396ab45",
    "updated": "2025-04-24T08:15:59.139Z",
    "title": "Bittersweet Salad",
    "subtitle": null,
    "description": "This vibrant salad offers a delightful balance of sweet and tangy flavors, featuring colorful red leaves, fresh herbs, and a bright citrus dressing. It's a wonderful choice for a special occasion or any time you crave a refreshing and flavorful meal.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "blood oranges (or plain oranges)",
          "blood orange juice as needed",
          "lemon juice",
          "maple syrup",
          "coarse sea salt",
          "orange-flower water",
          "radicchio",
          "treviso, leaves separated",
          "olive oil",
          "black pepper",
          "handful of small red leaves",
          "good-quality ricotta",
          "pine nuts, toasted",
          "seeds from 1 small pomegranate"
        ]
      }
    ],
    "instructions": [
      "Begin by slicing off the top and bottom of each blood orange with a small, sharp knife.",
      "Carefully cut along the curve of the orange, removing the peel and white pith.",
      "Working over a bowl, cut between the membranes to release the orange segments.",
      "Squeeze any remaining juice from the membranes and peel into a small saucepan.",
      "Add enough additional blood orange juice to the saucepan to reach a total of 7 tablespoons.",
      "Incorporate the lemon juice, maple syrup, and a pinch of salt. Bring the mixture to a gentle simmer.",
      "Reduce the mixture for 20 to 25 minutes, until it thickens into approximately 3 tablespoons of syrup.",
      "Strain the syrup through a fine-mesh sieve and let it cool. Once cooled, stir in the orange-flower water.",
      "Separate the radicchio leaves and tear them into large pieces. Place them in a mixing bowl.",
      "Add the Treviso leaves, olive oil, salt, and pepper to the bowl. Toss gently to combine.",
      "Divide the salad greens between two plates.",
      "Arrange the orange segments, small red leaves, and spoonfuls of ricotta on top of the greens.",
      "Drizzle the orange syrup over the salad and garnish with toasted pine nuts and pomegranate seeds."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]