Apricot Dijon Pork or Chicken Salad

• 1 cup apricot preserves
• 14 cup white wine vinegar
• 2 tablespoons dijon-style mustard
• 1 teaspoon ground ginger powder
• 1 lb pork tenderloin (or chicken breast)
• 1 (10 ounce) package mixed salad greens
• 1 (15 ounce) can apricot halves, drained and sliced
• 12-34 cup dried cranberries or 12-34 cup dried cherries
• 13 cup crumbled blue cheese
• 8 green onions, cut into 1/2-inch pieces
• 13 cup toasted pecan pieces

1. In a small bowl, combine the apricot preserves, vinegar and ginger; mix well; reserve 3/4 cup for salad dressing.
2. Butterfly the pork tenderloin (cut almost in half horizontally, but not quite through).
3. Grill or broil tenderloin 6-6 inches from heat source for 5-6 minutes per side.
4. Brush with remaining apricot mixture during the last 2 minutes on each side.
5. Move tenderloin to cutting board to cool slightly.
6. Meanwhile in a bowl, combine the salad greens, canned apricots, dried cranberries, cheese, pecans and onions.
7. Divide the mixture into 4 plates.
8. Slice the tenderloin into 1/2-inch strips.
9. Arrange on top of the greens mixture on each plate.
10. Drizzle with reserves apricot mixture just before serving.
11. **NOTE** to toast pecans or walnuts, place nuts in a shallow baking sheet and bake for 10 minutes in a 350 degree oven; let cool chop coarsely.

apricot preserves, white wine vinegar, mustard, ground ginger powder, pork tenderloin, apricot halves, cranberries, blue cheese, green onions

Taken from www.food.com/recipe/apricot-dijon-pork-or-chicken-salad-118854 (may not work)