Pear & pecan salad with maple mustard pork

Cooking Meat Pear & pecan salad with maple mustard pork

Make the most of the longer days with this fresh, tasty salad thats ready in 15 minutes.

Lables: Egg free Fish free Gluten free Lactose free Milk free Shellfish free Soy free Wheat free
  1. Preheat a barbecue grill or chargrill on high. Combine the maple syrup and mustard in a bowl. Add the pork and toss to coat. Cook on grill for 2 minutes each side or until cooked through. Thickly slice.
  2. Meanwhile, combine the oil and vinegar in a small bowl.
  3. Place the pear, watercress, spinach, pecan and radish in a large bowl. Add the dressing and toss to combine. Divide among serving dishes and top with pork.

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2 tbsp maple syrup
1 tbsp Dijon mustard
4 pork leg steaks
1 tbsp olive oil
1 tbsp apple cider vinegar
1 medium Beurre Bosc or Packham pear, cored, thinly sliced
3 cups watercress sprigs
80g baby spinach leaves
60g pecans, coarsely chopped
3 radishes, trimmed, thinly sliced

Adv

Autors
Preparation time
10
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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