Turn your oven on to it's broil setting.

Take your pork slices and cover with 1 teaspoon of olive oil and liberally apply salt to both sides. Cook in the oven until golden brown and crispy. Approximately 20-30 minutes.

While you wait on your pork to cook, roughly chop walnut halves into smaller pieces.

Heat a pan over a medium high heat and add your water and stevia to the pan. Wait for the stevia to dissolve and add your roughly chopped walnuts. Cook for approximately 5 minutes until the liquid has thickened and caramelized on the nuts.

Tip your nuts onto a tray to cool. Do not touch these as they will be very hot!

Chop your blue vein cheese and pear into bite size pieces and set aside.

Make your vinaigrette by adding mustards, white wine vinegar, and olive oil into a small bowl and whisk or mix with a fork until thickened and combined well.

Remove your crispy cooked pork belly from the oven and allow to cool, then slice into bite size pieces.

Toss your salad greens with the vinaigrette and top with sliced pork belly, candied nuts, blue vein cheese, and pear.