Wilted Arugula Salad With Sauteed Pork, Pears & Blue Cheese

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 tsp. Dijon mustard

1 tsp. chopped fresh thyme

1 medium shallot, finely diced

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

1/4 cup dried cherries

1/2 cup plus 3 Tbs. extra-virgin olive oil

6 oz. baby arugula, washed and spun dry (about 8 loosely packed cups)

3 Tbs. balsamic vinegar

1 Tbs. unsalted butter

1 firm-ripe Bosc pear

1/4 lb. blue cheese, crumbled (about 1 cup)

1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick

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