Pear & Pecan Salad with Maple-Mustard Pork
15 min·Fusion
Pear & Pecan Salad with Maple-Mustard Pork
Ingredients
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard (see note)
- 4 (about 100g each) pork leg steaks
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 medium (about 200g) Beurre Bosc or Packham pear, cored, thinly sliced
- 3 cups watercress sprigs
- 80g baby spinach leaves
- 60g (1/2 cup) pecans, coarsely chopped
- 3 radishes, trimmed, thinly sliced
Instructions
3 steps
- 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 min - 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.
Progress
0 / 3 steps