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1. Trim fat from pork. Cut pork across the
grain into thin, bite-size strips. Sprinkle with
pepper and sage. Coat an unheated large nonstick
skillet with nonstick cooking spray. Preheat over
medium-high heat. Add pork. Cook and stir for 2 to
3 minutes or until meat is slightly pink in the
center. Add nuts. Cook and stir for 30 seconds
more. Remove meat mixture. Cover and keep warm.
2. For dressing, in the same skillet combine
pineapple juice, oil, honey, and Dijon-style
mustard. Cook and stir just until bubbly, scraping
up any crusty browned bits from bottom of the
skillet.
3. Divide salad greens among 4 shallow bowls
or dinner plates. Arrange pears on greens. Top
with pork mixture. Drizzle with dressing. Serve
immediately.
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