Pork Neck & Peach Salad with Poppy Seed Dressing

Prep Time


Cook Time


Total Time





  • 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.


  • 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.


Place the watercress in a bowl, drizzle with the dressing then top with caramelised peaches and steak slices.