Pork, apple and fennel salad with redcurrant dressing

Detailed step-by-step description of how to cook the dish "Pork, apple and fennel salad with redcurrant dressing". Try it by all means

Recipe «Pork, apple and fennel salad with redcurrant dressing» presented in category Recipes / Meat, to prepare this dish you will need no more 07 minutes. To make this dish at home by prescription from the author sheff would need: 75g roast pork crackling, optional, 1 pink lady apple, quartered, thinly sliced, 2 small bulbs fennel, fronds reserved, very thinly sliced, 1 bunch watercress, washed, leaves picked, 200g roast pork, thinly sliced , 1 1/2 tbsp redcurrant jelly, 1/3 cup apple cider vinegar, 1/3 cup extra virgin olive oil , 1/4 cup fresh or frozen redcurrants.

Ingredients:

• 75g roast pork crackling, optional 
• 1 pink lady apple, quartered, thinly sliced 
• 2 small bulbs fennel, fronds reserved, very thinly sliced 
• 1 bunch watercress, washed, leaves picked 
• 200g roast pork, thinly sliced 
• 1 1/2 tbsp redcurrant jelly 
• 1/3 cup apple cider vinegar 
• 1/3 cup extra virgin olive oil 
• 1/4 cup fresh or frozen redcurrants 

Instructions

1. Preheat oven to 250°C. Place pork crackling, if using, on an oven tray. Cook for 5-7 minutes or until crisp again. When cool enough to handle, break into bite-sized pieces.
2. Meanwhile, for dressing, place jelly and vinegar in a small saucepan and simmer over medium heat for 2 minutes or until dissolved. Remove from heat. Allow to cool, then whisk in oil until combined. Stir in redcurrants and season to taste with salt and pepper.
3. Combine apple, fennel, reserved fennel fronds and watercress in a bowl. Add pork and toss to combine. Divide salad among bowls. Drizzle with dressing and top with crackling. Serve.