Name: Pear & pecan salad with maple mustard pork
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1
Ingredients: 54.00 gm maple syrup; 23.40 gm Dijon mustard (see note); 4 (about 100g each) pork leg steaks; 18.20 gm olive oil; 20.00 ml apple cider vinegar; 1 medium (about 200g) Beurre Bosc or Packham pear, cored, thinly sliced; 750.00 ml watercress sprigs; 80g baby spinach leaves; 60g (1/2 cup) pecans, coarsely chopped; 3 radishes, trimmed, thinly sliced

Pear & pecan salad with maple mustard pork

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Prep Time:
10 minutes

Cook Time:
5 minutes

Total Time:
15 minutes

Enjoy a quick and flavorful salad perfect for summer evenings.

Ingredients:

54.00 gm maple syrup
23.40 gm Dijon mustard (see note)
4 (about 100g each) pork leg steaks
18.20 gm olive oil
20.00 ml apple cider vinegar
1 medium (about 200g) Beurre Bosc or Packham pear, cored, thinly sliced
750.00 ml watercress sprigs
80g baby spinach leaves
60g (1/2 cup) pecans, coarsely chopped
3 radishes, trimmed, thinly sliced

Instructions:

Heat up the barbecue grill or chargrill on high. Mix together the maple syrup and mustard in a bowl. Add the pork and toss to coat evenly. Grill for 2 minutes on each side or until fully cooked. Slice the pork thickly before serving.
Combine the oil and vinegar in a small bowl as you wait.
Combine pear, watercress, spinach, pecans, and radish in a large bowl. Drizzle dressing over salad and toss lightly. Serve salad in individual dishes, topped with pork.

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