Pork and pear salad with fennel baked ricotta

This quick and easy salad of pork and pear is perfect for a midweek meal when you're pressed for time.

Recipe «Pork and pear salad with fennel baked ricotta» presented in category Recipes / Meat, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author sheff would need: 250g piece fresh reduced-fat ricotta, coarsely crumbled, 2 1⁄2 tbsp extra virgin olive oil, 1 small lemon, rind finely grated, juiced, 1⁄2 tsp fennel seeds, 1 tbsp white balsamic vinegar , 1 tsp Dijon mustard, 1 packet Bruemar Pork Loin Steaks with Garlic & Chive Seasoning, 2 witlof, leaves separated , 30g baby salad leaves, 1 red pear, core removed, thinly sliced, 1⁄2 small red onion, thinly sliced, 400g can brown lentils, rinsed, drained.

Ingredients:

• 250g piece fresh reduced-fat ricotta, coarsely crumbled 
• 2 1⁄2 tbsp extra virgin olive oil 
• 1 small lemon, rind finely grated, juiced 
• 1⁄2 tsp fennel seeds 
• 1 tbsp white balsamic vinegar 
• 1 tsp Dijon mustard 
• 1 packet Bruemar Pork Loin Steaks with Garlic & Chive Seasoning 
• 2 witlof, leaves separated 
• 30g baby salad leaves 
• 1 red pear, core removed, thinly sliced 
• 1⁄2 small red onion, thinly sliced 
• 400g can brown lentils, rinsed, drained 

Instructions

1. Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Place ricotta on prepared tray. Drizzle with 2 teaspoons of the oil. Season. Sprinkle with lemon rind and fennel seeds. Bake for 12 minutes or until golden.
2. Meanwhile, whisk the vinegar, mustard, 1 tablespoon lemon juice and 1 1⁄2 tablespoons remaining oil in a bowl. Season.
3. Heat the remaining oil in a large non-stick frying pan over medium heat. Cook the pork, turning, for 6-7 minutes or until just cooked through. Set aside for 3 minutes to rest. Slice pork.
4. Combine the witlof, salad leaves, pear, onion, lentils, ricotta, pork and half the dressing in a bowl. Toss to combine. Divide among plates. Drizzle with remaining dressing.