This salad is terrific with chicken instead of pork, and I also like it with pecans as well as walnuts. The shallots cook along with the pork, allowing you to mix the dressing in the pan.
Dress warm salads just before serving— they don’t take well to sitting around.
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I served this for 4 guests to the sound of raves and compliments. The dressing was so flavorful with the fresh herbs. I added the red onion to the sauce pan with the juices and shallots, dressing, cranberries and nuts; then added the spinach (lots more spinach than 10 oz.) to warm and blend all the ingredients. The tenderloin was perfect. Beautiful presentation.
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