Warm pork and pear salad

For a quick summer dinner recipe idea, try this pork and pear salad.

Drizzle pork with 2 teaspoons olive oil. Season with salt and pepper. Heat a chargrill pan over medium-high heat. Cook pork, turning, for 7 to 8 minutes or until browned all over and just cooked through. Transfer to a plate. Cover. Stand for 5 minutes.
Slice pork thickly.
Place pork, pear, salad mix, walnuts and blue cheese in a bowl. Place vinegar and remaining oil in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle dressing over salad. Toss gently to combine. Serve.

Source

500g pork fillet

1 1/2 tbsp extra virgin olive oil

2 buerre bosc pears, cored, thinly sliced

1/2 x 180g bag baby salad leaf mix with beetroot

1/2 cup walnuts, toasted, roughly chopped

100g mild blue cheese, crumbled

1/4 cup red wine vinegar

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