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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 8371886" data-attributes="member: 19675">Soooo, I did a little leftover experiment this week…  (Sorry, no pix.)First, I made a vinaigrette of EVOO, Guilden’s Brown Mustard, and a peach balsamic vinegar I got from my local Farmers’ Market.Then I took a pita and lightly toasted it.I took one of my leftover pork chops (seasoned only with garlic pepper), sliced it into little strips smaller than my pinky, and warmed them in a pie pan in the toaster oven for @5 minutes at 425degF.While that was in process, I julienned some baby spinach leaves.  I also rinsed a handful of pecan halves and gave them 30sec in the microwave.I took 1/3 to 1/2 of the vinaigrette and smeared it on the pita, almost like a pizza sauce.  I topped that with the spinach and the pecans.  Finally, I topped all of that with the warmed pork chunks and drizzled the remaining vinaigrette on the pork.I folded it like a giant, thick soft taco or mutant, overstuffed gyro, took a bite, and…Pretty good for a first try!  Good enough to warrant considering another go at it.In retrospect, I intended to include a little chive or green onion, and/or maybe some tomato, but I forgot.  As it was, the sweetness, tanginess, tartness, spices and crunch all married well.  The vinaigrette was very close to a honey mustard in flavor, but with a bit stronger fruit notes.I might have also gotten a bit more flavor out of the pecans if I had warmed them with the pork.  And including some smoked or oven roasted mild peppers (like Anaheims or Poblanos) might also elevate this a notch.</blockquote>

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