Ingredients

• 3 Tbs. balsamic vinegar
• 2 tsp. Dijon mustard
• 1/2 cup plus 3 Tbs. extra-virgin olive oil
• 1 medium shallot, finely diced
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground black pepper
• 6 oz. baby arugula, washed and spun dry (about 8 loosely packed cups)
• 1 firm-ripe Bosc pear
• 1/2 cup all-purpose flour
• 1 lb. pork tenderloin, trimmed and sliced 3/8 to 1/2 inch thick
• 1 Tbs. unsalted butter
• 1/4 lb. blue cheese, crumbled (about 1 cup)
• 1/4 cup dried apricots, thinly sliced

Directions

1. 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.
2. Core the pear and cut it into matchsticks.
3. Put the flour in a pie pan or large plate. Season the pork liberally with salt and pepper and dredge in the flour.
4. Set a heavy 12-inch skillet over medium-high heat. Add the remaining 3 Tbs. oil and the butter. When the butter melts and begins to lightly brown, cook the pork (in batches if necessary), flipping after 2 min., until it’s just cooked through, about 3 min. total. Transfer to a large plate. Repeat with the remaining pork.
5. Discard any fat in the skillet and set over low heat. Add the balsamic-Dijon vinaigrette and cook, stirring to pick up any browned bits on the bottom of the pan, until the sauce is warm, about 1 min.
6. Pour the vinaigrette back into its bowl and whisk to recombine.
7. Toss the arugula with half of the warm vinaigrette.
8. Arrange the arugula on 3-4 plates. Top with the pork, pear, blue cheese, and dried apricot slices, and drizzle with the remaining vinaigrette.

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