8 pieces pork scallopini
1 head curly endive, washed and roughly chopped
1 lb. spinach, washed
1 c. jicama, julienne
1 c. carrots, julienne
1 c. sliced mushrooms
Fresh herbs: Sorrel, basil, mint, nasturtium or any kind you can find in the market (roughly chopped)

MANGO DRESSING:

1 mango, peeled and seeded
1 c. salad oil
1/2 c. red wine vinegar
1 tsp. whole black peppercorns
1 tbsp. honey
Salt to taste

Combine all ingredients in blender and blend at low speed until all are mixed well. Adjust salt to taste. Yield: 2 1/2 cups.

Saute the pork scallopini until done (1 minute). Warm up half the dressing in a wok and toss all ingredients together. Be careful to only warm the salad, not to cook it. Serve immediately. Serves 4.