Follow these steps for perfect results
cider vinegar
mustard
sugar
sunflower oil
shallot
peeled and diced
clementines
peeled, segments removed, juice collected
mixed salad greens
cut into bite-sized pieces
apple
cored and sliced
pork shoulder
cut into thin strips, threaded onto skewers
walnuts
roughly chopped and toasted
crusty bread
to serve
Whisk together cider vinegar, mustard, and sugar in a bowl.
Season the mixture.
Gradually whisk in 4 tablespoons of sunflower oil.
Stir in the diced shallot, clementine segments, and any reserved clementine juice.
Toss the mixture with the mixed salad greens and sliced apple.
Heat the remaining sunflower oil in a frying pan.
Sauté the pork skewers for 4 minutes, turning occasionally.
Arrange the salad on serving plates.
Top the salad with the sautéed pork skewers.
Sprinkle the salad and skewers with roughly chopped and toasted walnuts.
Serve the dish with crusty bread.
Expert advice for the best results
Marinate the pork in a mixture of soy sauce, ginger, and garlic for extra flavor.
Toast the walnuts in a dry pan for a deeper flavor.
Use a variety of winter greens for the salad for a more complex flavor.
Everything you need to know before you start
15 minutes
Salad can be prepared ahead of time.
Arrange the salad on a plate and top with the pork skewers. Sprinkle with walnuts.
Serve with a side of roasted vegetables.
Serve with a light vinaigrette.
Complements the sweetness and acidity of the dish.
Discover the story behind this recipe
Showcases seasonal winter ingredients.
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