I found this recipe and modified it. As it turns out, it's modified from this recipe.
Here's what I made.
Wilted Spinach Salad with Sauteed Pork, Apples and Feta Cheese
Serves: Me and Angie, but could feed more.
3 Tbs. balsamic vinegar
2 tsp. mustard
1/2 cup plus 3 Tbs. extra-virgin olive oil
1/8 of a yellow onion, finely diced
salt and black pepper
6 oz. spinach, washed and dried
1 Gala apple
1/2 cup all-purpose flour
4 pieces of pork
1 Tbs. butter (I used margarine because I had it)
1 cup of feta cheese
- In a medium bowl, whisk together the vinegar and mustard. Slowly whisk in 1/2 cup of the oil. Stir in the onion and season with salt and pepper to taste. Put the spinach aside in a large bowl.
- Core the apple and cut it into matchsticks.
- 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, flipping after 2 min., until it’s just cooked through, about 3 min. total. Transfer to a large plate.
- 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.
- Put spinach into warm pan to wilt; pour 3/4 of the vinaigrette on top and gently combine with spinach. Add apple slices at the last minute and toss with spinach to coat.
- Arrange the spinach and apples on four plates. Top with the pork and feta cheese, and drizzle with the remaining vinaigrette.
It's not as good as Leslie's famous dancing salad, but it's probably healthier - no sugar and less oil.