Grilled Pork and Peach Salad

1. Combine olive oil, balsamic vinegar, Dijon mustard, minced ginger, minced garlic, cayenne, 1/4 teaspoon salt, and white pepper in a pint-sized jar with a lid. Place the lid on the jar and shake the ingredients until well blended. Taste and adjust seasoning, if desired. Place container in the refrigerator until ready to use.

2. Clean grates of an outdoor grill and preheat to medium-high, about 10 minutes, or as the manufacturer recommends.

3. When grill is ready, grease grates using tongs to hold a paper towel saturated with vegetable oil.

4. While the grill is heating, combine smoked paprika, granulated garlic, 1/4 teaspoon salt, and black pepper in a small bowl.

5. Sprinkle both sides of pork slices with dry spice mixture and allow to stand at room temperature until the grill is ready.

6. Place seasoned pork slices on the grill and do not touch for about 2 minutes. Using tongs, flip the slices and continue to grill until grill marks form and the pork reaches an internal temperature of 145 degrees F (62 degrees C), an additional 2 to 3 minutes. Remove from the grill and set aside.

7. Place peach slices across the grate and grill until grill marks form, 2 to 3 minutes per side. Add to the reserved grilled pork slices.

8. Make a bundle of kale leaves and slice across into 1/8-inch slices. Place sliced kale and carrots in a large mixing bowl. Add grilled pork slices and grilled peaches, and toss with desired amount of dressing (see note).

9. Arrange salad on plates, and sprinkle 1/4 cup blueberries on each plate.

Cook's Note:

You may not need all the dressing. Store any unused dressing in a sealed container in the refrigerator, up to 4 days.