Supper with Stella

Ingredients

• 2 Tbsp. olive oil
• 4 thin sliced pork cutlets
• 8 cups salad greens of your choice
• 1/2 a candy roast squash, sliced into rings (roughly a pound)
• 4 plums, pitted and sliced
• 1/2 cup dried figs, stems removed and halved
• 1 cup pecans
• 1/2 cup pepper jelly
• 3 Tbsp. sorghum syrup
• 3 Tbsp. mayonnaise
• 3 Tbsp. olive oil
• 2 Tbsp. apple cider vinegar
• 1 Tbsp. Dijon mustard
• salt & pepper, to taste