Pork Salad with Mustard and Honey Dressing

  • Pork Salad with Mustard and Honey Dressing

Prep Time: 10 mins
Cooking Time: 10 - 15 mins
Serves: 2

1. Cook the potatoes in fast boiling water for 10 minutes or so until tender, 
then drain and keep warm. Also cook the beans in boiling water for 3 or 4 
minutes till just tender, drain well and refresh under cold running water and 
leave to cool. 

2. Place the eggs into boiling water and cook for 6 minutes then drain and run 
for a minute or two under cold running water, then peel.

3. Shake up all the dressing ingredients in a jam jar with a lid until emulsified 
and thick.

4. Arrange the green salad leaves on 2 plates then top with sliced tomatoes 
and a scattering of green beans. Cut the eggs into quarters and arrange with 
the potatoes around the edge of the salad and top with some slices of meat. 

5. Dress with a little of the salad dressing and serve the remainder separately.

  • 4-5 slices thinly cut cold Specially Selected Pork

    250g tiny new potatoes

    2 medium free-range eggs

    A handful of fine green beans, trimmed and halved

    1/2 bag spinach, watercress and rocket salad

    2 tomatoes (1 red and 1 yellow if available), thinly sliced

  • For the dressing

    1 tbsp seeded or Dijon mustard

    1 tsp liquid honey

    salt and black pepper

    2 tbsp cider vinegar

    5 or 6 tbsp olive oil