Pear & celeriac slaw with pork cutlets

This is great dinner-party fare - its easy to make and looks great on the plate.

Recipe «Pear & celeriac slaw with pork cutlets» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 8 pork cutlets, French trimmed, 2 tbsp fresh lemon juice, 1 celeriac, trimmed, peeled, halved, 60ml extra virgin olive oil , 60ml white balsamic vinegar, 1 1/2 tsp honey, 1/2 red onion, thinly sliced , 4 firm ripe green pears, quartered, cored, thinly sliced, 90g blue cheese, coarsely crumbled, 1/3 cup chopped fresh dill, 30g coarsely chopped walnuts.

Ingredients:

• 1 tbsp olive oil 
• 8 pork cutlets, French trimmed 
• 2 tbsp fresh lemon juice 
• 1 celeriac, trimmed, peeled, halved 
• 60ml extra virgin olive oil 
• 60ml white balsamic vinegar 
• 1 1/2 tsp honey 
• 1/2 red onion, thinly sliced 
• 4 firm ripe green pears, quartered, cored, thinly sliced 
• 90g blue cheese, coarsely crumbled 
• 1/3 cup chopped fresh dill 
• 30g coarsely chopped walnuts 

Instructions

1. Heat the olive oil in a large frying pan over medium heat. Add half the pork and cook for 4-5 minutes each side or until cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining pork, reheating the pan between batches.
2. Meanwhile, add the lemon juice to a large bowl of water. Cut the celeriac crossways into 2mm-thick slices. Cut into thin matchsticks and transfer to the bowl of water.
3. Whisk together the extra virgin olive oil, vinegar and honey in a small bowl. Taste and season with salt and pepper.
4. Drain the celeriac. Return to the bowl. Add the onion, pear, blue cheese, dill and walnuts. Season with pepper. Drizzle over the dressing and toss to combine.
5. Divide the slaw among serving plates and top with pork cutlets to serve.