2 tablespoons olive oil
1 (3 to 4 pound) boneless pork roast
Salt and pepper
1 carrot, peeled and coarsely chopped
1 onion, peeled and coarsely chopped
1 celery stalk, coarsely chopped
4 cloves garlic, coarsely chopped
3 cups water
1 cup white wine
1 bay leaf
6 sprigs parsley
6 black peppercorns
2 tablespoons cold butter
2 cups orange juice
2 tablespoons red wine vinegar
2 tablespoons coarsely chopped red onion
1 jalapeno pepper, coarsely chopped
1 tablespoon ancho chile powder
3/4 cup olive oil
1 tablespoon honey
Salt and pepper to taste
1 1/2 cups Spicy Orange Vinaigrette
2 Granny Smith Apples, peeled, cored and quartered
1 cup watercress
1 cup frisee
Salt and freshly ground pepper
1/4 cup black walnuts
4 ounces Maytag blue cheese, crumbled