Name: Pork, pear and walnut salad
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 23.40 gm dijon mustard; 20.00 ml red wine vinegar; 36.40 gm extra virgin olive oil; 150g baby spinach; 300g leftover roast pork (with crackling), thinly sliced, torn (see related recipe); 2 medium packham pears, unpeeled, cored, thinly sliced; 2 celery stalks, thinly sliced diagonally; 37.95 gm walnuts

Pork, pear and walnut salad

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Prep Time:
15 minutes

Cook Time:

Total Time:
15 minutes

Transform roast pork leftovers into a delectable winter salad.

Ingredients:

23.40 gm dijon mustard
20.00 ml red wine vinegar
36.40 gm extra virgin olive oil
150g baby spinach
300g leftover roast pork (with crackling), thinly sliced, torn (see related recipe)
2 medium packham pears, unpeeled, cored, thinly sliced
2 celery stalks, thinly sliced diagonally
37.95 gm walnuts

Instructions:

In a small bowl, combine mustard and vinegar, then slowly whisk in oil until well combined. Season with salt and pepper to taste.
Lay spinach on a platter and top with pork and pear slices. Sprinkle with celery and walnuts, then drizzle with mustard mixture. Serve promptly.

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