BBQ Pork Salad with Summer Fruits and Honey Balsamic Vinaigrette

Ingredients

Contains: egg, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 cooked pork chops, sliced
• 8 cups mixed greens
• 2 nectarines, cut into 12-wedges each
• 1 grapefruit, segmented
• 2 avocados, cut into wedges
• 16 cherry tomatoes
• 1 tablespoon salad oil
• 2 tablespoons slivered, toasted almonds
• salt and black pepper
• Honey Balsamic Vinaigrette
• 2 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1/2 tablespoon Dijon mustard
• 2 tablespoons mayonnaise
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3/8 cup salad oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk together the balsamic vinegar, honey, Dijon mustard, mayonnaise, chili powder, 1 teaspoon salt and 1 teaspoon black pepper in a bowl until smooth.

2. Slowly whisk in the 3/8 cup salad oil until the vinaigrette is emulsified. Set aside.

3. Season the sliced cooked pork chops lightly with salt and black pepper.

4. Heat the 1 tablespoon salad oil in a skillet over medium-high heat. Add the pork and warm through for about 3 minutes, turning once. Remove from heat.

5. Divide the mixed greens among four plates.

6. Arrange the nectarine wedges, grapefruit segments, avocado wedges and cherry tomatoes over the greens.

7. Top each salad with the warm sliced pork.

8. Drizzle with some of the honey balsamic vinaigrette, sprinkle with the toasted almonds, and serve with the remaining dressing on the side.