Pork Pear And Walnut Salad - cooking recipe

Ingredients

1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons olive oil, extra virgin
150 g Baby Spinach
300 g roast pork, left-overs, thinly sliced and torn
2 pears, Packham, unpeeled, coed and sliced
2 celery ribs
1/3 cup walnuts

Preparation

Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture.
Serve immediately.
Note: Try apples and cashews instead of pears and walnuts, or toss through dried cranberries and pinenuts instead.