Vietnamese Grilled Pork Rice Noodle Salad
Mycelle
ingredients
- Pork:
- 2 lbs. Pork butt, sliced thinly 1/4 cup firmly pack
- 1/4 cup dark sesame oil
- 1 Tbsp. Minced fresh garlic
- 1 Tbsp. Minced fresh lemon grass
- 1 Tbsp. Crushed red pepper flakes
- Baby Greens, (Pear or Apple), Walnut and Blue Cheese Salad
- Dressing
- 3 Tbsp. Fresh lemon juice 1 1/2 tsp. chopped fresh thyme
- 1 Tbsp. Dijon mustard 1/2 cup olive oil
- 1 medium shallot, minced Salt and pepper to taste
- Salad
- 1 5-oz. bag mixed baby greens
- 2 large ripe pears or apples, halved, cored thinly sliced lengthwise
- 1 cup crumbled blue cheese
- 1 cup walnuts, toasted, coarsely chopped
- or 1 cup sliced almonds
directions
- 1
Whisk dressing ingredients, except oil in small bowl to blend. Gradually whisk in oil. Season dressing to taste with salt and pepper.
- 2
Toss greens in large bowl with enough dressing to coat. Divide greens among 6 plates. Top with pear or apple slices, divide equally. Sprinkle with cheese and walnuts. Drizzle lightly with dressing and serve
Source: Mycelle
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