Balsamic Pork Salad with Strawberries and Goat Cheese
A fresh entree salad with strawberries, goat cheese, and pork medallions served with a strawberry balsamic vinaigrette
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Servings: 4 salads
Ingredients
For the Pork:
- 1 lb. pork tenderloin sliced into 1 inch medallions
- 1/2 c. balsamic vinegar
- 2 Tablespoons honey
- 1 Tablespoon olive oil
- 1 Tablespoon Dijon mustard
- black pepper and sea salt
For the Salad:
- 8 c. mixed greens
- 1/2 red onion thinly sliced
- 1/3 c. sliced almonds
- 1/2 c. goat cheese crumbled
- 16 Florida strawberries halved
For the Strawberry Balsamic Vinaigrette:
- 1/2 c. olive oil
- 1/2 c. balsamic vinegar
- 2 teaspoons Dijon mustard
- 1/3 c. Florida strawberries pureed
- 2 garlic cloves minced
- 2 teaspoons honey
Instructions
- In a small bowl combine the balsamic vinegar, honey, olive oil, and Dijon mustard. Mix well and set aside.
- Sprinkle the pork medallions with salt and pepper. Pour 1 tablespoon of olive oil in a large skillet. Add the pork medallions and cook for 2 minutes per side.
- Pour the balsamic mixture into the skillet and cook the medallions for 3-4 minutes per side or until they are cooked through and the glazed has coated them. Remove from heat.
- Place 2 cups of mixed greens on each of 4 plates. Divide the red onions among the salads.
- Divide the sliced almonds and goat cheese between the four salads and sprinkle on top of them.
- Arrange 8 strawberry halves on top of each salad.
- Place 6 pork medallions on top of each salad.
- Combine all ingredients for the vinaigrette in a bowl with a tight fitting lid. Put the lid on and shake vigorously for 30 seconds or until combined.
- Serve the salads with the vinaigrette on the side.
Notes
A Hezzi-D Original Recipe