Ingredients

• 2 tablespoons chopped walnuts

• 3 tablespoons balsamic vinegar

• 2 tablespoons extra-virgin olive oil

• 2 teaspoons lemon juice

• 1 teaspoon honey

• 1 teaspoon Dijon mustard

• 2 teaspoons finely chopped fresh rosemary or 3/4 teaspoon dried

• 1 clove garlic, minced

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 pound pork tenderloin

• 8 cups arugula

• 4 small or 2 large red pears, sliced into wedges

• ¼ cup crumbled blue cheese