Name: Roast Pork, Apple, Blue Cheese and Watercress Salad
Prep time: 20 min
Cook time: 10 min
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

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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.

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.

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.

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