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Roast Pork, Arugula, and Peach Salad

A simple, refreshing summertime entree salad made with succulent chilled roast pork, tree-ripened peaches, and peppery arugula. This quick and easy salad is something my mother would prepare for me as a child when she did not have time to cook.

Course Appetizer, dinner, lunch
Cuisine American, French
Keyword dinner salad, easy, Pork, salad
Prep Time 5 minutes
Cook Time 0 minutes
Servings 4

Ingredients

Mustard vinaigrette

  • 1 clove garlic
  • sea salt and black pepper
  • 1 tsp apple cider vinegar
  • 1 tbsp Dijon mustard (Fallot is the best brand)
  • 1/2 cup sunflower oil

Finishing the dish

  • 1/2 pound chilled, roasted pork sliced paper-thin
  • 4 ounces arugula cleaned well
  • 2 peaches cut into 8 wedges
  • 2 ounces shaved Parmesan optional

Roasting the pork (optional)

  • 1 pound pork loin, roasted and cold
  • 1 tsp sea salt flakes
  • 1 tsp piment d’ville (Espelette pepper)
  • 1 tsp herbes de Provence
  • 2 tbsp olive oil

Instructions

  1. To make the mustard vinaigrette, smash the garlic clove with the back end of a wire whisk in a large bowl (preferably wood) until thoroughly mushed. Yes, that is a technical kitchen term. Remove the garlic and skin and save for another use. Sprinkle with a pinch of salt and pepper. Add vinegar and mustard then slowly whisk in the oil. Taste and adjust seasonings.

  2. To finish the salad, fan the thinly sliced roast pork onto a cold serving dish. Toss the arugula in the vinaigrette and arrange over the center of the pork. Decoratively arrange the peach slices and strips of shaved Parmesan. Serve immediately.

  3. To roast the pork, liberally season your meat salt, piment d’ville, and herbes de Provence. Heat the oil in a skillet until smoking hot then sear the pork loin on both sides. Put the pork into a 350-degree oven for 45 minutes to an hour, or until fully cooked. Let meat cool overnight before slicing.