Garden herb salad with gratinated pork medallions

Name: Garden herb salad with gratinated pork medallions
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 5 TABLESPOONS White wine vinegar; 1 TABLESPOON Lemon juice; 1-2 TEASPOONS Mustard; 1-2 TEASPOONS Honey; 5 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 Pork medallions (approx. 50 g each); 1 TABLESPOON Oil; 150 g Blue cheese; 1 (approx. 200 g) Lettuce; 1 (approx. 200 g) Lollo Rosso; 1/2 bunch Lemon balm; 1/2 bunch Dill; 1/2 bunch Sorrel; 1/2 Pot of chervil; 7-10 Tbsp Hooded Nasturtium Flowers; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

5 TABLESPOONS White wine vinegar
1 TABLESPOON Lemon juice
1-2 TEASPOONS Mustard
1-2 TEASPOONS Honey
5 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 Pork medallions (approx. 50 g each)
1 TABLESPOON Oil
150 g Blue cheese
1 (approx. 200 g) Lettuce
1 (approx. 200 g) Lollo Rosso
1/2 bunch Lemon balm
1/2 bunch Dill
1/2 bunch Sorrel
1/2 Pot of chervil
7-10 Tbsp Hooded Nasturtium Flowers
baking paper

Directions

1
Mix vinegar, lemon juice, mustard and honey. Beat olive oil into it. Season with salt and pepper. Wash pork medallions, dab dry and season with salt and pepper. Heat oil in a pan and fry medallions on both sides for 2-3 minutes.
2
Remove and place on a baking tray lined with baking paper. Cut the cheese into 8 slices and place them on the medallions. Clean, wash and pat dry the salad. Wash the herbs and pat dry.
3
Gratinate the medallions in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for approx. 2 minutes. Mix salad and herbs, sprinkle with the vinaigrette. Arrange with the pork medallions and serve garnished with nasturtium blossoms.