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": "47af45e8bfdf4c2e8431655414b89fff",
    "updated": "2025-04-25T20:10:52.672Z",
    "title": "Fennel and Apple Salad with Candied Pecans",
    "subtitle": "PALEO | VEGAN",
    "description": "Fresh fennel is a staple in my kitchen. While I enjoy using it in soups and grilling it, this crisp fennel salad is a family favorite. The fennel's subtle anise flavor pairs beautifully with the sweet, fresh mint and tart apple. Although the salad is delightful as is, I've found that adding caramelized pecans enhances the flavors further.  A balanced blend of maple syrup and coconut sugar coats the pecans, creating a perfect harmony with the other ingredients.  Try not to eat all the pecans before the salad is finished!",
    "ingredients": [
      {
        "section": "Candied Pecans",
        "ingredients": [
          "(115 g) raw unsalted pecan halves",
          "pure maple syrup",
          "% teaspoons coconut sugar",
          "salt"
        ]
      },
      {
        "section": "Salad",
        "ingredients": [
          "fennel bulbs, trimmed and julienned",
          "granny smith apple, unpeeled, cored and julienned",
          "(5 g) microgreens, such as kale, radish, or arugula",
          "(89) julienned fresh mint leaves"
        ]
      },
      {
        "section": "Mustard-Orange Vinaigrette",
        "ingredients": []
      }
    ],
    "instructions": [
      "Preheat oven to 350°F (175°C). Line a baking sheet with a silicone mat or parchment paper.",
      "To make the candied pecans: In a medium bowl, combine the pecans, maple syrup, coconut sugar, and salt, ensuring the pecans are fully coated.",
      "Spread the pecans in a single layer on the prepared baking sheet, making sure they don't touch to promote even baking.",
      "Bake for approximately 15 minutes, or until golden brown.",
      "Let the pecans cool completely on the baking sheet. They will become crispy as they cool.",
      "To assemble the salad: Arrange the fennel, apple, microgreens, mint, and candied pecans on a plate.",
      "Drizzle with the desired dressing and serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]