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Baby gem salad

By Abigail Donnelly
Easy
20 minutes
10 minutes

Ingredients

  • 90 g raisins
  • 1⁄2 cup balsamic vinegar
  • 4 pork rashers, cut into small slices
  • 1 pack Woolworths baby gem lettuce hearts
  • 150 g Gorgonzola

Method

1. Preheat the oven’s grill. Soak the raisins in the balsamic vinegar while cooking the pork.

2. Place the pork rashers on a baking tray and grill for 6 minutes, then turn and grill for a further 3 minutes.

3. To serve, place the leaves on a platter with the cheese. Spoon over the raisins and pork.

Find more salad recipes here.

Photographs: Jan Ras 
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl