A local restaurant makes a cherry pork salad. This is my version with the addition of a warm bacon honey mustard dressing.
A great use of leftover pulled pork.
prep time15 Min
cook time15 Min
spring leafy mixture
white wine vinegar
minced or chopped garlic
each; salt & pepper
How To Make
Cook and crumble two slices bacon. Using same pan; add olive oil, onion and garlic. Sautéed 2-3 minutes.
Add white wine vinegar, honey and mustard. Cool on low until blended. Add crumbled bacon and set aside.
Note: you will serve this warm.
Rinse and spin leafy mixture.
Warm the pulled pork.
Toss the leafy mixture with dried cherries and warm dressing.
Place pulled pork and onion strings atop.
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