Croissant Sandwiches with Roasted Pork and Lemony Fennel Salad

Ingredients

• Salad

  • 1 fennel bulb, thinly sliced on a mandoline
  • 6 radishes, thinly sliced on a mandoline
  • 6 pickles, chopped
  • 1/4 cup (10 g) flat-leaf parsley, finely chopped
  • 1 lemon, zest finely grated
  • 2 tbsp (30 ml) lemon juice
  • 2 tbsp (30 ml) olive oil
  • 1 pinch red pepper flakes

• Sandwiches

  • 6 croissants, halved horizontally
  • Mayonnaise, to taste
  • Dijon mustard, to taste
  • 18 thin slices Garlic-Rosemary Pork Roast, cold
  • Cheddar cheese shavings, to taste