Roast Pork, Apple, Blue Cheese and Watercress Salad
Recipe by Western Star
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!
Prep 20 minutesCook 10 minutesServes 4
Ingredients
Method
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
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.
