Pork Roast with Caramelized Apple Salad with Maytag Blue and Spicy Orange Vinaigrette

Roast:

• 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

Spicy Orange Vinaigrette:

• 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

Apple Salad:

• 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