Roast Pork and Peach Salad With Yogurt

• 3 tablespoons extra virgin olive oil
• 2 tablespoons peach preserves, large pieces chopped small
• 1 tablespoon fresh lemon juice
• 1 tablespoon curry powder
• 1 12 teaspoons water
• kosher salt
• fresh ground black pepper
• 5 ounces arugula
• 3 12 lbs roasted pork, shredded into bite-sized pieces (5 cups)
• 2 peaches, halved pitted and sliced
• plain yogurt, for serving
• nigella seeds, for serving

1. Whisk together the first 4 ingredients with 1 1/2 teaspoons water; season with salt and pepper.
2. Place arugula in a large bowl and toss with half the dressing.
3. Divide arugula among serving plates; scatter with pork and peaches.
4. Drizzle with remaining dressing; top with a dollop of yogurt and sprinkle with nigella seeds.

extra virgin olive oil, peach preserves, lemon juice, curry powder, water, kosher salt, fresh ground black pepper, arugula, pork, peaches, yogurt, nigella seeds

Taken from www.food.com/recipe/roast-pork-and-peach-salad-with-yogurt-481860 (may not work)