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PBLT Wedge

PBLT Wedge

Ingredients

  • 1 ea.
    Cross Valley Farms® Hybrid Lettuce
  • 2 oz.
    Monarch® Buttermilk Ranch
  • 1 T
    del Pasado® Mango Peach Salsa
  • 4 oz.
    Chef's Line® All Natural* Hickory Smoked Diced Pork Belly
  • 2 oz.
    Monarch Spicy Honey Sauce
  • Pinch
    Monarch Ground Chipotle
  • 1 oz.
    Rykoff Sexton® Slow Roasted Tomatoes
  • 1 oz.
    Monarch Green Chickpeas
  • .5 ea.
    Hilltop Hearth® Pub Grain Hamburger Bun
  • 1/4 oz.
    Monarch Pickled Red Onions

Preparation

  1. Split lettuce wedge in half and spread leaves. Place on a chilled plate.
  2. Taking half a bun cut into 1/2" cubes, lightly coat in melted butter or liquid margarine and toast in oven. Season with a touch of salt.
  3. Deep-fry diced pork belly for approximately 2 minutes to crisp outside, and then toss in spicy honey sauce and a pinch of ground chipotle.
  4. Fry green chickpeas, drain and season with salt. 
  5. Combine salsa with buttermilk ranch dressing and drizzle 2 oz. over the salad.
  6. Top with glazed pork belly, tomatoes, onions and green chickpeas.

Recipe by Chef Matthew Dean, Food Fanatics® Chef, Streator, IL
Serves 1

*No artificial ingredients. Minimally processed.