3 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
Salt and ground black pepper
1 large crisp apple, cored and cut into medium dice
2 celery stalks, cut into medium dice
¼ large red onion, sliced medium-thick
2 packed quarts factory-washed baby spinach
¼ cup each dried cranberries and glazed walnut pieces
1 tablespoon balsamic vinegar
Instructions
Heat a large skillet over high heat. While skillet heats, toss pork medallions with 2 teaspoons of oil and a light sprinkling of salt and pepper. Add medallions to hot skillet and cook until well browned on one side, 3 to 4 minutes. Turn and continue to cook until well browned on remaining side and just cooked through, about 3 minutes longer. Transfer to a plate to rest. Heat 1 tablespoon of oil in the hot skillet; add apples, celery and onion; saute until golden brown and crisp-tender, about 2 minutes.
Meanwhile, place spinach, cranberries, and walnuts in a large bowl. Add remaining 2 tablespoons of oil and a sprinkling of salt and pepper; toss to coat. Add balsamic vinegar and accumulated pork juices; toss to coat. Add warm vegetables and give it a final toss, adjusting flavors, including more vinegar, if necessary. Divide salad among 4 plates; top each with a portion of warm pork and serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/salads-and-sides/two-fall-salads-the-recipes/