Cook walnuts in a medium skillet over medium heat, stirring frequently, until golden and fragrant.
Place pork on the prepared baking sheet.
Brush with 1 tablespoon of the dressing and sprinkle with the remaining 1/4 teaspoon each salt and pepper.
Roast the pork until a thermometer registers 145 degrees F, 20 to 22 minutes.
Transfer to a clean cutting board and let stand for 5 minutes.
Cut into slices about 3/4 inch thick.
Add arugula and pears to the dressing in the large bowl and toss to coat.
Divide the salad among 4 serving plates.
Top with pork, cheese, and the reserved walnuts.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
