1/4 cup dried currants
1/2 cup balsamic vinegar
1/4 cup walnut oil
1/4 cup chicken broth
1 tablespoon honey
1/4 teaspoon ground cinnamon
1 lb cooked boneless pork loin roast
1 head Belgian endive
Bibb lettuce leaves
2 papayas, seeded, peeled and sliced lengthwise
2 avocados, seeded, peeled and sliced lengthwise
1/4 cup broken walnut pieces
In a small bowl pour enough boiling water over currants to cover. Let stand 5 minutes; drain.
For dressing, in a screw-top jar combine vinegar, oil, chicken broth, honey, and cinnamon. Cover; shake well.
Trim fat from pork; slice thinly.
Separate leaves of Belgian endive.
Line 6 salad plates with lettuce leaves. Arrange pork, endive, papaya, and avocado on plates. Sprinkle with currants and walnuts. Drizzle
drssing over salads.