2 tsp. vegetable oil
2 Marcangelo Bacon Wrapped Pork Medallions
Apple Cider Vinaigrette
1 small shallot, minced
2 Tbsp. apple cider vinegar
1 tsp. grainy Dijon mustard
1 Tbsp. maple syrup
2 Tbsp. extra virgin olive oil
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
1 small acorn squash or delicata squash or a mix of both
1 Tbsp. olive oil
¼ tsp. ground cinnamon or pumpkin pie spice
4 cups mixed baby salad greens
½ Asian pear or Granny Smith apple, diced
¼ cup toasted hazelnuts, roughly chopped
Preheat the oven to 400°F.
Heat the vegetable oil in a large skillet over medium-high heat. Sear the bacon wrapped pork medallions for 2 minutes per side. Transfer medallions to a foil-lined baking sheet and bake for 20 to 25 minutes to an internal temperature of 160°F.
For the apple cider vinaigrette, place the minced shallots in a small bowl and pour over the apple cider. Let sit for 10 minutes to soften the shallots. Then whisk in the grainy Dijon mustard, maple syrup, extra virgin olive oil, salt and pepper.
Slice the squash into ½“ rings and remove seeds and pulp from centre of rings. Lay the slices of squash out in a single layer on a large baking sheet. In a small bowl stir together the olive oil and cinnamon. Brush the both sides of the squash with the oil and season lightly with salt and pepper. Roast for 22 to 25 minutes until the squash is fork tender. The pork medallions and the squash can cook at the same time in the oven so that they are ready together.
To serve, arrange the mixed baby salad greens on a serving platter. Top with roasted squash, diced apple and toasted hazelnuts. Let the pork rest for 5 minutes before slicing and serving over warm salad. Drizzle the salad generously with apple cider vinaigrette and serve immediately.