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Wilted Arugula Salad with Sautéed Pork, Pears & Blue Cheese

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Serves four.

This dish is perfect for when you want a satisfying dinner but don't want to dirty a whole lot of pots and pans to get there. It's easy to prepare and has intense, warming flavors that are well suited to the season.

  • 3 Tbs. balsamic vinegar
  • 2 tsp. Dijon mustard
  • 1/2 cup plus 3 Tbs. extra-virgin olive oil
  • 1 medium shallot, finely diced
  • 1 tsp. chopped fresh thyme
  • Kosher salt and freshly ground black pepper
  • 6 oz. baby arugula, washed and spun dry (about 8 loosely packed cups)
  • 1 firm-ripe Bosc pear
  • 1/2 cup all-purpose flour
  • 1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
  • 1 Tbs. unsalted butter
  • 1/4 lb. blue cheese, crumbled (about 1 cup)
  • 1/4 cup dried cherries

In a medium bowl, whisk together the vinegar and mustard. Slowly whisk in 1/2 cup of the oil. Stir in the shallot and thyme and season with salt and pepper to taste. Put the arugula in a large bowl. Core the pear and cut it into matchsticks.

Put the flour in a pie pan or large plate. Season the pork liberally with salt and pepper and dredge in the flour. Set a heavy 12-inch skillet over medium-high heat. Add the remaining 3 Tbs. oil and the butter. When the butter melts and begins to lightly brown, cook the pork (in batches if necessary), flipping after 2 min., until it’s just cooked through, about 3 min. total. Transfer to a large plate. Repeat with the remaining pork.

Discard any fat in the skillet and set over low heat. Add the balsamic-Dijon vinaigrette and cook, stirring to pick up any browned bits on the bottom of the pan, until the sauce is warm, about 1 min. Pour the vinaigrette back into its bowl and whisk to recombine. Toss the arugula with half of the warm vinaigrette. Arrange the arugula on 4 plates. Top with the pork, pear, blue cheese, and dried cherries, and drizzle with the remaining vinaigrette.

Serving Suggestions

The salad needs nothing more than crusty Italian bread to make a complete meal. For a not-too-sweet seasonal dessert, try a Polenta-Olive Oil Cake with Red Grapes.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 710; Fat (g): 53; Fat Calories (kcal): 470; Saturated Fat (g): 13; Protein (g): 32; Monounsaturated Fat (g): 32; Carbohydrates (g): 27; Polyunsaturated Fat (g): 4.5; Sodium (mg): 800; Cholesterol (mg): 90; Fiber (g): 3;

Photo: Scott Phillips

Love the variety of flavors!!For two of us,I use boneless pork chops, which I flatten.

This recipe is a nice change of pace. I spent about 20 minutes creating this dish and the process was smooth. Add the bread and this is a suprisingly filling meal without leaving you feeling stuffed.

great, fast meal. I steamed beans and added to it to up the veggie content. Don't use too much of an aged balsemic or the vinegrette is too thick. If that is all you have use 1/2 balsemic and 1/2 white wine/cider vinegar.

Great, quick and a delicious dinner. Served with crusty bread.

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