Rosemary Pork & Sage Caprese Salad

Place one large handful of each spinach and arugula into a mixing bowl.

Dice the tomatoes and mozzarella from the sage caprese into a medium dice. Add to mixing bowl.

Heat a saute pan with enough olive oil to coat the bottom.

Add pork. Season with kosher salt, black pepper, and rosemary. Saute approximately 3-4 minutes or until pork has a nice sear and is cooked throughout.

Use remaining sage caprese marinade to dress the greens, tomatoes, and cheese. Add a pinch of sea salt and crushed pepper flakes. Toss. Add pork. Toss.

Transfer salad to plates. Top with peeled parmigiano reggiano.

Top with basil.

Variations; Bacon, roasted bell pepper, roasted garlic, slivered garlic, olive, lemon zest, pancetta, artichoke, cannellini, capers, feta, goat cheese, eggplant, fennel, cauliflower, carrots, green beans, tuna, hard boiled eggs, crushed pepper flakes, gruyere, jalapeños, scallions, chives, asparagus, corn, marjoram, mint, oregano, zucchini, peas, pine nuts, thyme, savory, walnuts