Ingredients

• Juice of 1 lemon
• 2 tablespoons red wine vinegar
• 1 small shallot, chopped
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 1/2 teaspoons chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 1 1/4 pounds pork scallopini
• 1 pint grape tomatoes, halved
• 5 radishes, thinly sliced
• Vegetable oil, for the grill
• 4 pieces lavash or pita bread
• 8 ounces mixed salad greens (about 8 cups)
• 2 ounces gruyere cheese, thinly sliced

Instructions

1. Whisk the lemon juice, vinegar, shallot, olive oil, rosemary, 1/4 teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing.
2. Preheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute.
3. Add the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyere and pork. Drizzle with olive oil and serve with the grilled bread.
4. Photograph by Justin Walker