Grilled Pork and Peach Salad

1 . Stage

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 . Stage

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

3 . Stage

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

4 . Stage

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

5 . Stage

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

6 . Stage

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 . Stage

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 . Stage

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 . Stage

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