Place the watercress in a bowl, drizzle with the dressing then top with caramelised peaches and steak slices.
Pork Neck & Peach Salad with Poppy Seed Dressing
Ingredients
- Pork Neck & Peach Salad
- 1 pack Eskort Pork Neck Steaks
- 30 ml (2 T) thyme, chopped
- 1 clove garlic, chopped
- olive oil, for dressing
- salt and pepper, to taste
- 2 peaches, quartered
- 2 handfuls watercress
- Poppy Seed Dressing
- 30 ml (2 T) poppy seeds
- 60 ml (¼ C) olive oil
- 15 ml (1 T) white wine vinegar
- 5 ml (1 t) Dijon mustard
- coarse salt, to taste
- Allergens
- This recipe contains poppy seeds.
- Substitutions
- Poppy Seeds: Omit from the recipe or substitute with crushed sunflower seeds.
Method
- Poppy Seed Dressing
- In a small bowl, whisk together all the dressing ingredients.
- Pork Neck & Peach Salad
- Place a frying pan over high heat.
- Dress the pork neck steaks with olive oil and season with salt, pepper, garlic and thyme.
- Fry the steaks in the hot pan for 4 minutes on each side then remove from the pan and set aside to rest.
- In the same pan, fry the peaches until slightly caramelised then remove from the heat.
- Thinly slice the steaks and set aside.
