Pork cheek salad

Heat the oil in a frying pan over a medium-hot heat.

Add the cheeks to the pan and cook for about 30 seconds until browned all over. Remove the cheeks from the pan and set aside.

For the dressing: whisk together the balsamic vinegar and hazelnut oil in a small bowl.

To serve, dollop a tablespoon of apple sauce onto four plates, top each serving with a pork cheek, a small handful of salad leaves and then drizzle the dressing over. Serve at once.

Made with produce from Hidden Valley Pigs - finalists of the Local Food Hero Awards 2007.