Pork, Pear and Walnut Salad


1 lb boneless organic pork chops, cut into strips
2 pears (firm and ripe)
1 tablespoon organic butter
1 tablespoon organic extra virgin olive oil
2 cloves garlic, crushed
1 inch piece fresh ginger, grated
1/4 cup raw apple cider vinegar
2 tablespoon whole cane sugar (panela or sucanut)
1/2 teaspoon un refined sea salt
pinch of cinnamon
1/4 cup raisins
1/2 cup walnuts, toasted and coarsely chopped
6 cups mixed salad greens

Peel and core pears; cut into 12 slices. Melt butter in a large nonstick skillet; gently saute pears with garlic and ginger until pears are tender but still hold their shape. Remove from pan and set aside. Add oil to pan and stir-fry pork until lightly browned, about 3 minutes. Remove pork from pan; add vinegar, sugar, salt and cinnamon to pan juices. Cook and stir until sugar dissolves. Return pork and pears to pan along with raisins and walnuts. Stir gently to heat through. Put salad greens in a large salad bowl; spoon over pork mixture, toss. Garnish with walnuts.

Serves 4

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