Pork and Papaya Salad

• 14 cup dried currant
• 12 cup balsamic vinegar
• 14 cup walnut oil
• 14 cup chicken broth
• 1 tablespoon honey
• 14 teaspoon ground cinnamon
• 1 lb pork, loin cooked boneless
• 1 head Belgian endive
• bibb lettuce
• 2 papayas, seeded peeled and sliced lengthwise
• 2 avocados, seeded peeled and sliced lengthwise
• 14 cup broken walnut pieces

1. In a small bowl pour enough boiling water over currants to cover.
2. Let stand 5 minutes; drain.
3. For dressing, in a screw top jar combine vinegar, oil, chicken broth, honey and cinnamon.
4. Cover; shake well.
5. Trim fat from pork; slice thinly.
6. Separate leaves of Belgian endive.
7. Line 6 salad plates with lettuce leaves.
8. Arrange pork, endive, papaya and avocado on plates.
9. Sprinkle with currants and walnuts.
10. Drizzle dressing over salads.

currant, balsamic vinegar, walnut oil, chicken broth, honey, ground cinnamon, pork, endive, bibb lettuce, lengthwise, avocados

Taken from www.food.com/recipe/pork-and-papaya-salad-452755 (may not work)