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Pork and Papaya Salad
1/4 cup dried currants
1/2 cup balsamic vinegar
1/4 cup walnut oil
1/4 cup chicken broth
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 pound cooked boneless pork loin roast
1 head Belgian endive
Bibb lettuce leaves
2 papayas, seeded, peeled and sliced lengthwise
2 avocados, seeded, peeled and sliced lenghwise
1/4 cup broken walnut pieces
In a small bowl pour enough boiling water over currants to cover.
Let stand 5 minutes; drain. For dressing, in a screw-top jar
combine vinegar, oil, chicken broth, honey, and cinnamon. Cover;
shake well. Trim fat from pork; slice thinly. Separate leaves of
Belgian endive. Line 6 salad plates with lettuce leaves. Arrange
pork, endive, papaya, and avocado on plates. Sprinkle with currants
and walnuts. Drizzle drssing over salads.
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Pork Papaya