Before starting, wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

Meanwhile, add pork, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp salt to a medium bowl. Season with pepper, then combine. Form pork mixture into 2 equal-sized, 1-inch-thick patties (4 patties for 4 ppl). Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then patties. Cover and cook until golden-brown, 3-4 min per side. (NOTE: It's okay if patties don't cook all the way through in this step.) Transfer patties to a plate.

Meanwhile, add vinegar, remaining Dijon, 1/2 tsp sugar and 1 1/2 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, to taste, then whisk to combine. Core, then cut apple into 1/4-inch slices. Add apples to vinaigrette, then toss to coat. Peel, then cut shallot into 1/4-inch pieces.

Return the same pan (from step 2) to medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl until melted. Add shallots. Cook, stirring occasionally, until softened, 2-3 min. Season with salt and pepper. Sprinkle Gravy Spice Blend over pan, then stir until coated, 30 sec. Gradually whisk in 3/4 cup water (dbl for 4 ppl), broth concentrate and remaining Worcestershire sauce until combined. Bring to a gentle simmer.

Once simmering, return patties to the pan with gravy. Cover and cook, flipping patties halfway through, until cooked through, 4-5 min.** (TIP: Add water, 1 tbsp at a time, if the gravy reduces too much!) Season with salt and pepper, to taste.

Add arugula and spinach mix to the bowl with apples and vinaigrette, then toss to combine. Divide mash and patties between plates, then spoon shallot gravy over top. Serve salad alongside.