Pork and Parmesan Honey Mustard Salad


200g various fresh salad leaves, washed
4 tablespoons Honey Mustard Maille
6 tablespoons olive oil
200g pork tenderloin, cut into thin strips
6-8 pieces sun dried tomatoes, cut into thin strips
50g Parmesan cheese, grated
Black pepper


1. Place the leaves in a large bowl.

2. Saute the pork in 1 tablespoon of the olive oil. Once cooked, place on absorbent paper and then toss them into the bowl with the leaves.

3. Add dried tomatoes and parmesan.

4. In a small bowl put the Honey Mustard Maille and whisk with the olive oil until smooth. Drizzle over the salad and serve immediately.