Pork, pear and walnut salad

Cooking Meat Pork, pear and walnut salad

Leftover roast pork is the star ingredient of this quick and easy winter salad.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
  2. Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture. Serve immediately.

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1 tbsp dijon mustard
1 tbsp red wine vinegar
2 tbsp extra virgin olive oil
150g baby spinach
300g leftover roast pork , thinly sliced, torn
2 medium packham pears, unpeeled, cored, thinly sliced
2 celery stalks, thinly sliced diagonally
1/3 cup walnuts

Adv

Autors
Preparation time
15
Cooking time
Difficulty
Medium
Serves
people
Method
Baking
Category
Meat
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