Chopped Pork Salad, with Lettuce and Spinach

The chopped pork came from a 1.50kg joint cooked a couple of days before and kept in the fridge. I used about 150g of it for this salad.

I bought a bagged salad of different colours of lettuce from the co-op, and added a handful of diced spinach leaves (from the same co-op). The leaves were dressed in a dessert spoonful of olive oil, and a teaspoonful of mustard (French's American Mustard in this case,  but English or German mustard will do as well). Stirred together thoroughly. I added half a julienned red onion also, plus some dried tarragon, coriander leaf, and black pepper.