Pork And Macadamia Nut Salad With Sage-Honey Vinaigrette - cooking recipe

Ingredients

1 tbsp olive oil
1 lb pork loin, trimmed
1 small head butterhead lettuce, leaves separated
1/2 lb baby yellow tomatoes, halved
1/2 lb baby red tomatoes, halved
1 None green apple, cored, halved, sliced thinly
1 cup macadamia nuts, toasted
None None Sage-Honey Vinaigrette
1/3 cup macadamia nut oil
2 tbsp white wine vinegar
1 tbsp fresh sage, finely chopped
1 tsp honey

Preparation

Heat oil in a large frying pan over medium heat. Season pork and cook for 10-15 mins, turning, until browned and cooked to your liking. Let rest, covered, for 5 mins. Slice thinly.
Meanwhile, combine lettuce, tomatoes, apple and nuts.
For the sage-honey vinaigrette, whisk together all ingredients. Season.
To serve, toss salad with vinaigrette. Distribute between serving plates. Arrange pork over top.