Seared Pork Salad with Carrots, Blue Cheese, Pistachios & Balsamic

Directions

1. Pat the pork chops dry with paper towels and season both sides with salt and pepper.
2. Heat a skillet over medium-high heat, then add oil and swirl to coat the bottom.
3. Add the pork chops and cook until browned and cooked through, about 4–5 minutes per side; transfer to a clean plate.
4. Whisk oil, balsamic vinegar, Dijon mustard, salt, and pepper in a medium bowl to make the dressing.
5. Peel and trim the carrots, then use a peeler to create long noodle-like ribbons; toss them with the dressing.
6. Rinse and dry the mixed greens, then add them to the bowl with the dressing.
7. Chop the pistachios and crumble the blue cheese, then add to the bowl and toss to combine with the greens.
8. Slice the pork chops into thin strips and add to the salad, mixing gently to distribute.
9. Divide the salad among plates or bowls, top with pork slices, and serve.