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Pear & pecan salad with maple mustard pork

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, E, P
    MineralsCopper, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 2 tbs maple syrup

    3. 1 tbs Dijon mustard (see note)

    4. 4 (about 100g each) pork leg steaks

    5. 1 tbs olive oil

    6. 1 tbs apple cider vinegar

    7. 1 medium (about 200g) Beurre Bosc or Packham pear, cored, thinly sliced

    8. 3 cups watercress sprigs

    9. 80g baby spinach leaves

    10. 60g (1/2 cup) pecans, coarsely chopped

    11. 3 radishes, trimmed, thinly sliced

    Instructions Jump to Ingredients ↑

    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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