Pork cutlet with arugula and grape salad

Ingredients:

• 4 (140 g each) boneless pork cutlets
• 3/4 tbsp. red seedless grapes, halved
• 4 heaping cups of young arugula shoots
• 1 medium shallot, finely chopped
• 2 tablespoons balsamic vinegar
• 2 tsp chopped fresh thyme
• Coarse salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1/2 cup crumbled Gorgonzola or other blue cheese

Preparation:

1. In a medium bowl, combine the shallots, balsamic vinegar, 1 teaspoon thyme, 1 teaspoon salt, and 1/4 teaspoon pepper. While whisking, gradually whisk in the oil, starting with a few drops and then adding it in a thin stream.
2. Place the pork chops in a shallow dish and season with salt on all sides. Add the remaining 1 teaspoon of thyme and 3 tablespoons of the dressing. Coat the chops with the mixture and let marinate for 5 minutes.
   
   Preheat a grill pan over medium-high heat. Sear the pork until cooked through and juicy, 4-5 minutes per side.
3. Add the grapes and arugula to the remaining dressing and toss well. Transfer the pork chops to a serving platter or individual plates, top with the salad, and sprinkle with Gorgonzola cheese.