½ cup walnut halves, toasted
450g pork fillet, trimmed
sea salt and cracked black pepper
2 tablespoons olive oil
1 teaspoon walnut oil
3 teaspoons red wine vinegar
1 teaspoon wholegrain mustard
2 green pears, cut into thin wedges
90g baby rocket

1. Heat a little oil in a large non stick frying pan over medium heat. Sprinkle the pork fillet with salt and pepper and add to the pan. Cook for 6-8 minutes or until cooked to your liking. Remove from pan, keep warm and allow to rest.

2. Meanwhile, whisk together the oils, vinegar, mustard, salt and pepper to make the dressing.

3. Toss together the sliced pear, walnuts and rocket. Drizzle with dressing and divide between serving bowls. Slice pork diagonal and place atop the salad.

4. Serve with crusty bread.