Ingredients
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 1 medium shallot, finely diced
- 1 teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 6 ounces baby arugula, washed and spun dry (about 8 loosely packed cups)
- 1 firm-ripe Bosc pear
- 1/2 cup all-purpose flour
- 1 pound pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
- 1 tablespoon unsalted butter
- 1/4 pound blue cheese, crumbled (about 1 cup)
- 1/4 cup dried cherries
Description
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.
Recipe.com
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter