Pigonnaise Salad

• 1 peppercorns blend black, red, green
• 1 citrus juice each, and segments lemon lime, grapefruit, orange
• 1 tablespoon honey
• 1/2 cup champagne vinegar
• 1/4 cup white vinegar
• 1/2 cup olive oil
• 1 cup radishes shaved thin
• 1 cup red beets shaved thin
• 1 cup golden beets shaved thin
• 1 pork belly
• 1/2 cup apple cider vinegar
• 1/2 ounce kosher salt
• 1/2 ounce ground black pepper
• 1 tablespoon lemon zest
• 1 tablespoon chili powder

1. 1. Lightly toast peppercorns
2. 2. Make vinaigrette with citrus juice, honey, vinegar and oil
3. 3. Toss with remaining ingredients, season to taste
4. 1. Clean pork belly and score skin in a diagonal pattern
5. 2. Rub pork belly with apple cider vinegar
6. 3. Combine spices and rub belly liberally
7. 4. Roast belly at 500 degrees until tender

black, citrus juice, honey, champagne vinegar, white vinegar, olive oil, radishes shaved thin, red beets shaved thin, golden beets shaved thin, pork belly, apple cider vinegar, kosher salt, ground black pepper, lemon zest, chili powder

Taken from www.yummly.com/recipe/Pigonnaise-Salad-2255079 (may not work)