Recipe for pork salad with roasted apples and fennel

Karoline Boehm Goodnick for The Boston Globe

Serves 4

½ cup walnuts
1 sweet-firm apple (Fuji or Honeycrisp), peeled, cored, cut into wedges
1 bulb fresh fennel, trimmed and thickly sliced
6 tablespoons olive oil
Salt and pepper, to taste
2 tablespoons cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 shallot, finely chopped
1 teaspoon chopped fresh thyme
6 ounces fresh baby spinach, stems trimmed
cup dried cranberries
4 cooked pork chops, trimmed and cut into strips
1 tablespoon chopped fresh thyme

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1. Set the oven at 375 degrees.

2. In a baking dish, toast the nuts for 10 minutes, turning several times, until they are starting to brown. Set aside to cool.

3. Turn the oven temperature up to 425 degrees.

4. In a bowl, toss the apple, fennel, 1 tablespoon of the olive oil, salt, and pepper. Spread the mixture on a rimmed baking sheet. Roast 12 to 15 minutes, or until they are brown and starting to soften.

5. Meanwhile, in a bowl, whisk the vinegar, honey, mustard, salt, and pepper until smooth. Gradually whisk in the remaining 5 tablespoons olive oil in a thin, steady stream. Stir in the shallot and thyme.

6. In a serving bowl, toss the spinach with ½ the vinaigrette, walnuts, and cranberries. In another bowl, toss the apple, fennel, and pork.

7. On each of 4 plates, arrange some of the spinach mixture. Top with the pork mixture, and sprinkle with the remaining vinaigrette and thyme. Tony Rosenfeld