Salads, Grilling present endless possibilities

Grilled Pork with Frisee, Nectarines & Mustard Vinaigrette

Serves 4 as a main course

The pork can be marinated overnight and the dressing can be made ahead.

• 1 tablespoon molasses
• 1 tablespoon soy sauce
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 2 center-cut pork boneless chops, about 1 pound total (a bit more with bone-in)
• -- Olive oil
• -- Salt to taste
• Dressing:
• 2 teaspoons whole-grain mustard (see Note)
• 4 teaspoons white wine vinegar
• 1/2 teaspoon minced fresh thyme or rosemary, or 1/4 teaspoon dried
• 1/2 teaspoon maple syrup or honey
• -- Freshly ground pepper to taste
• 3 tablespoons extra virgin olive oil
• Salad:
• 1 large frisee lettuce or butter lettuce (or a mixture)
• 4 green onions, thinly sliced
• 2 large nectarines, thinly sliced
• 1/2 cup crumbled fresh goat cheese (optional)
• -- Store-bought croutons or Baguette Toast Points (see recipe on sfgate.com/food)

To grill: Combine the molasses, soy sauce, garlic and ginger in a shallow dish. Toss the pork chops in this mixture, and set aside to marinate for at least 30 minutes and up to overnight in the refrigerator.

Preheat the grill to medium and oil well. Remove the pork from the marinade and sprinkle with salt on both sides. Grill the pork chops for about 7 minutes per side. Remove and let rest at least 10 minutes.

To make the dressing: Combine the mustard, vinegar, thyme, syrup, and salt and pepper to taste. Slowly whisk in the olive oil until emulsified. Refrigerate in a jar up to 3 days; shake well before serving.

To make the salad: Separate the branches of the frisee at the root and tear into bite size pieces, ripping off the dark green parts. (You want to just use the tender yellow part.) Place in a medium bowl with the green onions and nectarines. Toss with the vinaigrette and salt and pepper to taste and add any juices from the pork as it rests. Distribute the salad to plates.

Thinly slice the pork chops and place on top of each salad. Sprinkle with the goat cheese, if using, and add the croutons or Baguette Toast Points and serve.

Note: If you don't have whole grain mustard, use ground mustard to taste, as it is much stronger.

Per serving: 290 calories, 23 g protein, 11 g carbohydrate, 17 g fat (4 g saturated), 59 mg cholesterol, 108 mg sodium, 2 g fiber.

Grill: