Arugula Salad with Sautéed Pork

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 cherries

Directions:
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. Core the pear and cut it into matchsticks. Put the flour in a pie pan or large plate. Season the pork liberally with salt and pepper and dredge in the flour. 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.
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.
Pour the vinaigrette back into its bowl and whisk to recombine.
Toss the arugula with half of the warm vinaigrette.
Arrange the arugula on 4 plates.
Top with the pork, pear, blue cheese,
and dried cherries, and drizzle with the remaining vinaigrette