Pork Pear and Walnut Salad

Quick and easy mid-week meal. From Super Food Ideas magazine, June 2012

• Ready In: 10 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  tablespoon Dijon mustard
• 1  tablespoon red wine vinegar
• 2  tablespoons olive oil, extra virgin
• 150  g  Baby Spinach
• 300  g  roast pork, left-overs, thinly sliced and torn
• 2  pears, Packham, unpeeled, coed and sliced
• 2  celery ribs
• 1⁄3 cup walnuts

Directions

1. Whisk mustard and vinegar together in a small bowl. Add oil, whisking constantly until combined. Season with salt and pepper.
2. Place spinach on a platter. Arrange pork and pear on top. Sprinkle with celery and walnuts. Drizzle over mustard mixture.
3. Serve immediately.
4. Note: Try apples and cashews instead of pears and walnuts, or toss through dried cranberries and pinenuts instead.