Wilted Arugula Salad with Sautéed Pork, Pears & Blue Cheese

Wilted Arugula Salad with Sautéed Pork, Pears & Blue Cheese
Photo by Scott Phillips

Ingredients

  • ¼ lb. blue cheese, crumbled (about 1 cup)
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. unsalted butter
  • 1 lb. pork tenderloin, trimmed and sliced 3/8 to ½ inch thick
  • ½ cup all-purpose flour
  • 1 medium shallot, finely diced
  • 3 Tbs. balsamic vinegar
  • + 6 more ingredients
    • ½ cup plus 3 Tbs. extra-virgin olive oil
    • 6 oz. baby arugula, washed and spun dry (about 8 loosely packed cups)
    • 1 tsp. chopped fresh thyme
    • ¼ cup dried cherries
    • 1 firm-ripe Bosc pear
    • 2 tsp. Dijon mustard

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 ...

View full recipe at Fine Cooking

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