Wilted Arugula Salad With Sauteed Pork, Pears & Blue Cheese


  • 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


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.

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