Portions for 1 serving:
4oz of cold roast pork (1 slice)
1 avocado
1 tomato
1 small beet
1/2 endive
1oz walnuts
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp wine vinegar
1/8 tsp iodized salt
Cut the roast and the vegetables in small dices and put all the ingredients in a large bowl. Prepare the dressing separately and pour it on the salad.