Pork Roll Salad

Fruit of the Fungi mushroom powder adds such a great depth of flavor to this dish! Although I used my frozen onions and peppers, this will be fantastic when these are fresh, in fact I would use cipollini caramelized and cooled to mix in with the pork! You could easily serve this on fresh young spinach, or your favorite mixed green salad.

1 lb Wintegrass ground pork
1/4 tsp ground cinnamon
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp fresh ground black pepper
4 tbsp Fruit of the Fungi mushroom powder
4 oz Jones Family Farm Cream Cheese, room temperature
1/2 c chopped onion
1/2 c chopped peppers
12 sheets of Phyllo dough
3 tbsp melted Kriemhild Butter
poppy seeds -optional

Preheat oven to 400 degrees F. Line baking sheet with parchment paper;set aside.

In a large skillet add 2 tbsp olive oil over med heat. Add in onion/peppers. Saute for 7-8 minutes or until lightly golden. Allow to cool.

In a large bowl mix together the ground pork, cinnamon, cumin, salt, pepper, mushroom powder, cream cheese and onion/pepper mix. Combine well and set aside.

On a counter top place one sheet of phyllo (make sure to keep remaining sheets covered). Brush with melted butter. Place another phyllo on top and brush with butter, repeat until you have 4 sheets stack, but do not butter the top sheet.

Divide the meat mixture into 3rds. Evenly place one 3rd over the phyllo sheet and form a log , running even with the long side. Leave a 1" border. Fold the long 1" border over meat roll, then fold in both ends and roll to close. Place on the prepared baking sheet, brush with butter and sprinkle with poppy seeds. Repeat this process to form 2 more rolls.

Bake at 400 degrees F for 25-30 minutes or until the phyllo is golden and flaky. Allow to cool slightly, then cut each log into 6 sections.

Toss salad greens of choice with olive oil, balsamic vinegar and s/p to taste. Place 3 cut pork pieces on top of each plated salad.