Winter continues, as does our preference for hearty meals at dinnertime to warm us from the inside out. But I came across photos of this salad we made a while back, presumably when the temperatures were a little kinder, and I couldn’t resist sharing it.
A peach and balsamic honey pork salad.
And while I’m conscious that stone fruit is not readily available at the moment, I figure that by adding it to my recipe page it will serve as a good reminder to make the salad again when peaches and nectarines come into season.
I must say, I’m quite the fan of using fruit in salads. The sweetness of the peaches worked beautifully on this particular occasion – with the slight tartness of the balsamic dressing. It turned out to be a lovely dinner, and would also make a delicious lunch if you had the time.
Peach and balsamic honey pork salad (serves 2)
- 2 slices sourdough, torn
- 1 tbs olive oil
- 200g pork fillet
- 1 tbs honey
- 1 tbs balsamic vinegar
- mixed lettuce leaves (I used baby spinach and rocket)
- 100g mixed cherry tomatoes, halved
- 1 peach, cut into wedges
- Preheat oven to 180C. Place sourdough on lined baking tray and drizzle with olive oil. Bake for 10 minutes or until golden. Set aside.
- Combine honey and vinegar, and set aside.
- Season pork and spray with a little oil. Pan-fry for 6 minutes or so, turning, until browned. Transfer to an oven-proof dish, and roast for 8 minutes then pour over the honey and balsamic vinegar and cook for a further few minutes. Remove from oven, and rest in foil for 5 minutes. Slice.
- Arrange the salad leaves, tomatoes and peach on two serving plates. Add the sliced pork and toasted sourdough, and drizzle with the pan juices.