Cold Roast Pork/Black Beans And Fruit

• 1 head of leaf lettuce
• 1 cup watercress springs
• 1/2 lb. cooked roast pork, trimmed of fat and sliced thin
• 2 medium grapefruits, peeled, sectioned and seeded
• 2 navel oranges, peeled and sectioned
• 1 cup cooked and drained black beans
• 2 cloves garlic
• 1 tablespoon red wine viegar
• 2 teaspoons olive oil
• 1/8 teaspoon each of cayenne eer and ground ginger
• 1/4 cup orange juice
• 1 green onion, sliced thin

1. Trim lettuce and separate leaves. Wash lettuce and watercress, pat dry and place on a serving dish. Arrange pork slices and grapefruit and orange sections attractively on top of the greens and spoon black beans onto the center of the salad. In a electric blender or food processor, combine garlic, vinegar, olive oil and pepper. Blend 10-15 seconds. Add the ginger and orange juice and blend 3-4 seconds more. Pour the dressing over the salad and top with green onion.

leaf lettuce, watercress springs, cooked roast pork, grapefruits, oranges, black beans, garlic, red wine viegar, olive oil, cayenne , orange juice, green onion

Taken from www.epicurious.com/recipes/member/views/cold-roast-pork-black-beans-and-fruit-1206786 (may not work)