BRINED Pork: Combine water, salt and syrup in large non-reactive pan; stir until salt is dissolved. Add pork; stir to evenly moisten. Refrigerate 2 hours. Remove from brine; discard brine. Pat pork dry with paper towels. Refrigerate until ready to use.
CRISPY Chicken Skins: Season skins with smoked salt; place between 2 sheets of parchment paper in sheet pan. Cover with another pan; press to flatten skins. Bake in 350ºF standard oven 50 min. or until crisp and golden brown Remove from paper; cool.
APPLE Butter Spread: Mix ingredients until well blended. Refrigerate until ready to use.
BRING syrup just to boil In saucepan; simmer on medium-low heat until reduced by half. Remove from heat. Stir in mustard. Set aside.
APPLE Salad: Combine apples, yogurt and mustard; refrigerate until ready to serve.
FOR each serving: Grill 3 oz. pork strips on medium heat 3 min. on each side or until done (145ºF). Brush with about 2 Tbsp. Glaze; grill 30 sec. Cut strips crosswise in half; cover to keep warm.
TOSS 1/2 cup greens with 1/4 cup sorrel and 1 tsp. dressing. Toast 3 bread slices; spread each with 1 Tbsp. Apple Butter Spread. Top 1 bread slice with grilled pork, second bread slice, 1/2 oz. Crispy Chicken Skins, 1/3 cup Apple Salad, tossed greens and third bread slice. Secure with picks, then cut in half.