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Pork & Pear Spinach Salad

10 ounces fresh spinach leaves
3 medium pears, cored and sliced (or try apples or grapes)
2 lbs boneless pork fillets (tenderloin cut into chops or country-style "ribs")
3 scallions, sliced (or try red or white onion separated into rings)
12 cup blue cheese, crumbled (or try feta or 1 oz Brie, in wedges)
14 cup walnuts (or try pecans or slivered almonds)
12 cup olive oil
12 cup white wine vinegar
2 tablespoons sugar
1 teaspoon celery seed
1 tablespoon deli style mustard (or try spicy brown or Dijon)
salt and pepper, to taste


Mix up the Mustard Dressing in a screw top jar. Shake well. Pour half of it over the ribs in a shallow bowl to marinate. If the walnut pieces are large, break them up a bit. To roast them, place them in a glass bowl and microwave for one minute three separate times, letting them rest and cool in between each minute. Meanwhile, slice the scallions and pears. Divide the spinach among 6 plates. Arrange pear slices on spinach and sprinkle with scallions, cheese, and nuts. Preheat the broiler. Cook the ribs 14 minutes, turning them over halfway through the cooking time. When the ribs are cooked, cut them into thin slices and arrange on top of the salad. Serve with the remaining Mustard Dressing.

Source: www.food.com