This salad makes a great boxing day lunch, using leftover roast pork and bread from christmas day, as well as that last little bit of blue cheese from the cheese platter!
Ingredients
12 x 1/2cm thick slices baguette
40g Western Star Chef's Choice Butter, melted
1/2 cup buttermilk
1 teaspoon wholegrain mustard
1 tablespoon chopped parsley
1 teaspoon maple syrup
salt and freshly ground black pepper, to taste
300g roast pork, sliced
1 red apple, sliced
100g watercress, rocket or mixed greens
80g Australian blue cheese, chopped, sliced or crumbled
1/3 cup toasted pecan nuts
Method
Brush both sides of the bread slices with butter and place on a baking tray. Bake at 200°C for 8-10 minutes, turning once, or until lightly browned
Combine buttermilk, mustard, parsley, maple syrup and seasonings in a screwtop jar to make a dressing
Toss together the bread, pork, apple, watercress, cheese and pecans in a serving bowl and drizzle over the dressing. Serve immediately.
Tips & Hints
This salad makes a great boxing day lunch, using leftover roast pork and bread from christmas day, as well as that last little bit of blue cheese from the cheese platter!
Leftover roast turkey or chicken will also work well in this salad.
To save time, make dressing and store in the refrigerator ahead of time. Pine nuts, almonds and macadamia nuts also make a delicious addition to this salad.
