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Ingredients

2 tablespoons extra virgin olive oil
3 pork loin medallions
1 tablespoon white balsamic vinegar
1 bunch watercress, leaves picked
3 Packham pears, cored, cut into wedges
2 celery sticks, trimmed, thinly sliced
35g (1/4 cup) pecan halves
125g soft blue cheese, crumbled

Method

Step 1 Heat 2 teaspoons of oil in a large frying pan over medium heat. Season pork with salt and pepper. Cook pork for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 3 minutes to rest. Thinly slice the pork.
Step 2 Whisk the vinegar and remaining oil in a small bowl until well combined.
Step 3 Place the pork, watercress, pear, celery and pecan in a large bowl. Season with salt and pepper. Gently toss to combine. Divide among serving dishes. Top with the blue cheese and drizzle over the dressing.

Pear & pork salad with pecans & blue cheese

How to make Pear & pork salad with pecans & blue cheese

Ingredients

Method