Medium
Indulge in succulent pork tenderloin marinated in a flavorful blend of kōji, served with creamy nduja sauce, aromatic ajoblanco, and pickled grapes for a tantalizing gastronomic experience.
min
min
1) Combine the lemon juice, honey and olive oil in a medium-sized bowl, and whisk to blend.
2) Toss in the celery and dates (you might need to separate them a bit with your fingers), and stir to coat. You can stir in the crumbled blue cheese at this point, or wait until later. Cover and chill for at least an hour (and overnight is fine).
3) Serve cold or at cool room temperature, topped with blue cheese (if you did not add it earlier), a sprinkling of almonds, and a delicate amount of black pepper.
1) Combine the lemon juice, honey and olive oil in a medium-sized bowl, and whisk to blend.
2) Toss in the celery and dates (you might need to separate them a bit with your fingers), and stir to coat. You can stir in the crumbled blue cheese at this point, or wait until later. Cover and chill for at least an hour (and overnight is fine).
3) Serve cold or at cool room temperature, topped with blue cheese (if you did not add it earlier), a sprinkling of almonds, and a delicate amount of black pepper.
50 mins
10 mins
