Apple Walnut Salad with Caramelized Pork & Port Vinaigrette

That darn scale has been rising all week, no doubt because of all the leftovers from the party that I've yet to share the particulars about. Hey, keep 'em curious and they keep coming back is my motto! LOL

We needed something on the lighter side for dinner last night and although this salad had limited ingredients, it wasn't wasn't lacking in flavor. Not one bit! A piece of leftover pork salvaged from the freezer was thinly sliced and quickly fried until crispy in a scorching hot cast iron pan. Place on top of a bowl of mixed greens with a little sweet onion, crisp wedges of Granny Smith apples, topped with toasted walnuts and dressed in a Port Vinaigrette, it was wonderful and left us sufficient room to enjoy a piece of Chocolate Raspberry Mousse Cake. What can I say except that I'll share that recipe with you later!

It is amazing what one can do with leftovers and a little ingenuity, isn't it? Download Apple Walnut Salad with Caramelized Pork a Port Vinaigrette

Apple Walnut Salad with Caramelized Pork and Port Vinaigrette ( a JBug Original)

4 cups mixed greens

1/2 cup minced sweet onion

1 Granny Smith apple, core removed and cut into wedges

1/2 cup toasted walnuts

4 ounces cooked pork loin, thinly sliced

Port Vinaigrette

1/4 cup olive oil

1/4 cup canola oil

2 tablespoons fresh lemon juice

1 tablespoon white vinegar

1/2 teaspoon dried tarragon

3 tablespoons tawny port

1 tablespoon Dijon mustard

1/4 teaspoon coarse sea salt

1/4 teaspoon coarse ground black pepper

Combine all ingredients in a small jar with a lid. Shake to mix well.

Heat cast iron pan over medium high until almost smoking. Add pork slices and fry until brown and crisp – about 3 to 4 minutes. Arrange mixed greens in a salad bowl. Top with sweet onion and apple slices. Place caramelized pork on top. Garnish with toasted walnuts and dress with port vinaigrette.

Serves 2

Comments

[pam]

Leftover meat salads are one of my favorites!

[June]

I agree, particularly PORK!

[Sarah G]

This looks wonderful. I am always looking for new ways to serve pork.

[Tom @ Tall Clover Farm]

This is my kind of salad! I make one with leftover steak, blue cheese crumbles and walnuts, which your port vinaigrette will be perfect for. Thanks June -- love your last comment on my blog -- Blockhead Tom

[June]

Thanks Sarah. You may want to check under Sandwiches in the index for BBQ Pork Sandwich aka Southern Illinois BBQ Sandwich. It's a fabulous way to serve leftover pork as well.

[June]

Tom, the port vinaigrette would be great with your salad! BTW, you are so far from being a "blockhead" it isn't funny, but I do hope the comment made you laugh. Love your tree!

[Mags]

I thought I was the only one who fried leftover pork to make it crispy. Nice to know I'm not alone in that thought.

This is a fantastic looking salad. Now the only question is: Do I have the port? Or did I already drink it all.

[June]

Mags, sherry or madeira would work too but the port is lovely! It's an amazingly light dressing even with all the oil in it.

[Nanan]

Being the pork lovers we are - I am not sure we would ever have enough left over pork to make this lovely salad - unless I work really hard and make a whole lot extra the first go round hehehehe!!! I must so I can do this for sure!

[June]

Lea - I know what you mean but once you've made this, you'll be cooking extra on a regular basis. It is numm yummy.