This is a simple yet substantial salad with lots of interesting ingredients that you wouldn't ordinarily think of combining. The dressing is delicately flavoured with ginger juice, squeezed from fresh ginger.
Heat a frying pan and toast the pecans over a medium heat for 6–7 minutes. Cool, then chop roughly. Set aside.
Cook the potatoes in a saucepan of boiling water for about 15 minutes or until tender. Drain well. When cool enough to handle, cut into quarters. Place the quarters in a mixing bowl.
To make the dressing, first put the ginger in a garlic crusher and press to squeeze out the juice (this will have to be done in batches). You need 2 teaspoons of ginger juice. Put the ginger juice, mustard, vinegar, olive and hazelnut oils and pepper in a jar with a tight-fitting lid. Shake well to mix. Pour about one-third of the dressing over the warm potatoes and toss gently to coat. Leave to cool.
Meanwhile, in another bowl, toss the radishes with half of the remaining dressing to prevent them from browning. Halve the pears lengthways and scoop out the cores, then cut into long wedges. Toss with the radishes.
Arrange the lettuce leaves and watercress in a shallow salad bowl. Add the radish mixture to the potatoes and gently mix together. Pile onto the salad leaves, then arrange the pork slices on top.
Stir the toasted pecans into the remaining dressing and drizzle over the top of the salad. Serve immediately.