Crispy Pork Belly with Salad & Apricot Vinaigrette

Ingredients

• 1 pork belly, skin-on, 2-3 lbs
• rock or Kosher salt
• 1 lb Red Frill Mustard, washed & dried
• 1 fennel bulb, shaved thinly
• 1 lb young fava beans (whole pods), grilled, then cut 1/2” bias
• 1 Asian pear, sliced thin
• 1 cucmber, sliced thin
• 1 cup cilantro leaves
• 4 apricots, dried
• 1/2 cup Champagne vinegar
• 1/4 cup rice wine vinegar
• 1 garlic clove
• 1 1/2 tbsp whole grain mustard
• zest & juice from one orange
• 1 tsp fresh thyme
• 3/4 cup olive oil
• salt and pepper, to taste