Cool Smoked Pork Loin and Vegetable Salad with Two Maille Mustard Sauces

Ingredients:

1 ½ lbs cooked smoked loin of pork

Vegetable salad

2 avocados

1 lb haricots verts (French green beans)

1 bulb fennel

Sea salt or kosher salt and freshly ground pepper to taste

Peel and pit avocados, cut into quarters. Slice each of the quarters into 1/4 inch slices and place into a bowl. Clean fennel bulb, cut into quarters, remove root and slice each fennel quarter thinly against the grain and place in the bowl. Blanch the haricots verts in a pot of salted boiling water for one minute. Remove from the pot with a slotted spoon and refresh in a bowl of ice water. Drain well and add to the bowl with the avocado and fennel

Maille Honey Dijon-Maple Sauce

½ cup Maille Honey Dijon Mustard

¼ cup pure maple syrup

Sea salt or kosher salt and freshly ground pepper to taste

In a small bowl, mix together the mustard and the maple syrup. Add the seasonings, stirring well and set aside until ready to use.

Maille Dijon Originale-Orange-Tarragon Vinaigrette

1 cup fresh orange juice

2 Tbsp Maille Dijon Originale Mustard

2 Tbsp extra-virgin olive oil

1 Tbsp Maille Red Wine Vinegar

1 ½ tsp chopped tarragon

2 Tbsp orange zest

Sea salt or kosher salt and freshly ground pepper to taste

Garnish

24 sprigs chervil

1 bunch chives

Pour orange juice, Maille Dijon Originale Mustard, Maille Red Wine Vinegar and seasonings into a blender and process until smooth. While the machine is running, slowly drizzle in the olive oil until all the oil is incorporated. Season to taste with the salt and pepper and stir in the tarragon and orange zest. Set aside.