Directions

1. Arrange salad greens, eggs, avocados and cherry tomatoes on large individual salad plates. Heat 2 teaspoons oil in large skillet. Brown and cook pork with shallots over medium-high heat for 5 minutes; sprinkle with salt. Remove pork; arrange on salad greens. Add remaining olive oil, vinegar, mustard and sugar to skillet. Cook and stir constantly until dressing comes to a boil. Drizzle over salads; sprinkle with cheese.