warm pork salad with apples, cranberries, and apricots

I slow-roasted a pork shoulder the other night. It was very good. There was lots of meat left over, and also potatoes, brussels sprouts, and stewed apples. When almost all of the pork was consumed,  and the other fixings were long gone, I took the last bits of meat, and made a yummy meal-size salad for myself for supper.

Warm Pork Salad with Apples, Cranberries and Apricots

3/4 cup of leftover roasted pork, shredded
1 small apple, peeled, cored, and sliced thinly
small handful of dried cranberries
4 dried apricots, cut into strips
knob of butter
drizzle of maple syrup
squeeze of lemon juice
baby kale
baby romaine
snap peas
cucumber
balsamic vinegar/olive oil/salt & pepper

Melt the butter in a non-stick frying pan and saute the apple slices until they are soft and golden. Stir in the dried apricots and cranberries and the pork. Mix them all together over a medium burner, until they are all warm. Drizzle just a bit of maple syrup over the mixture and mix in. Squeeze a bit of lemon juice over it all, and remove it from the heat. 

Put your lettuce and kale and peas and cucumber into a bowl. Top them with the meat and fruit mixture. Dress lightly with a mixture of balsamic vinegar and olive oil that you have shaken up in a small container. You can set the dressing proportions. I like 3 parts oil, one part vinegar.

Eat it right away. Think about how sometimes the last bit of something (like a pork roast) is truly the best bit, especially when you mix it up into a concoction like this.