Country Ribs With Apples, Hazelnuts And Urfa Vinaigrette

• 5 pounds pork collars sliced in 1-inch steaks
• 2 Honeycrisp apples shaved
• 1 cup hazelnuts toasted and chopped
• 1 bunch dandelion greens washed and torn
• salt To taste
• 5 lemon juice and zest
• 1/3 cup pepper urfa
• 9 tablespoons fish sauce
• 1 tablespoon Neonata Hot Fish Appetizer
• 1/3 cup shallots rings
• 1 cup shallots
• extra-virgin olive oil As needed

1. 1. For the Urfa Vinaigrette: Mix together all ingredients, reserving 1 cup. Marinate pork collar for at least 2 hours, preferably overnight
2. 2. Remove pork and grill, basting with half the reserved Urfa Vinaigrette throughout. Cook to medium
3. 3. To serve: Dress apples, hazelnuts and greens with remaining Urfa Vinaigrette. Season with salt. Plate grilled pork and top with salad

pork collars, apples shaved, dandelion, salt, lemon juice, pepper, fish sauce, appetizer, shallots rings, shallots, extravirgin olive oil

Taken from www.yummly.com/recipe/Country-Ribs-with-Apples_-Hazelnuts-and-Urfa-Vinaigrette-2262896 (may not work)