Recipe
1
Marinate Pork
Place pork, 1/2 the Dijon mustard, 1/2 the apple cider vinegar, ½ tsp cracked black pepper and salt in a bowl and toss to combine. Set aside to marinate
2
Make dressing
Finely chop chives. Place chives, remaining mustard, remaining vinegar, honey and 40ml (2 tbs) olive oil in a bowl with salt and pepper and mix to combine.
3
Prepare Salad ingredients
Halve peaches, remove stone and slice into wedges. Slice tomatoes into wedges. Peel and thinly slice eschalot into rounds.
4
Cook pork
Heat remaining olive oil in a medium frypan over medium-high heat. Add pork and cook for 5-6 minutes, turning halfway or until golden and just cooked. Place on a plate and pour over 1/2 the honey dressing. Set aside to rest for 5 minutes.
5
Toss salad
Place peach, tomato, eschalot and remaining honey dressing in a bowl and toss to combine. Season with salt and pepper.
6
Plate Up
Divide peach salad between plates and top with pork. Pour any resting juices from pork over and sprinkle with pepper to serve.