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Pork Salad with Mustard & Honey Dressing

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Create a quick and tasty lunch with this pork salad with mustard and honey dressing. This simple and delicious dressing will become your ‘go to’ for all salads

How to cook & Ingredients

10 mins
10-15 mins
4

Ingredients 

4-5 slices thinly cut cold Specially Selected Pork

250g tiny new potatoes

2 medium free-range eggs (optional)

A handful of fine green beans, trimmed and halved

1/2 bag spinach, watercress and rocket salad

2 tomatoes thinly sliced

For the dressing:

1 tbsp seeded or Dijon mustard

1 tsp liquid honey

salt and black pepper

2 tbsp cider vinegar

5 or 6 tbsp olive oil

Cooking Method

  • Cook the potatoes in fast boiling water for 10 minutes or so until tender, then drain and keep warm. Also cook the beans in boiling water for 3 or 4 minutes till just tender, drain well and refresh under cold running water and leave to cool.

    1
  • Place the eggs into boiling water and cook for 6 minutes then drain and run for a minute or two under cold running water, then peel.

    2
  • Shake up all the dressing ingredients in a jam jar with a lid until emulsified and thick.

    3
  • Arrange the green salad leaves on 2 plates then top with sliced tomatoes and a scattering of green beans. Cut the eggs into quarters and arrange with the potatoes around the edge of the salad and top with some slices of meat.

    4
  • Remove the rind from the pork and chop into small pieces. Heat the oil in a small frying pan and gently fry the pork rind for 4-5 minutes, stirring, until puffed up and crispy. Drain and sprinkle over the sliced pork.

    5
  • Dress with a little of the salad dressing and serve the remainder separately.

    6
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