Directions:

Cut pork into 3x1/4-inch strips; set aside.

Pare and core pears; cut into 12 slices.

Melt butter in a large nonstick skillet; gently saute pears until they are tender, but still hold their shape. Remove from pan and set aside.

Add oil to pan and stir fry pork until lightly browned, about 3 minutes. Remove pork from pan; add vinegar, sugar and salt to pan juices; cook and stir until sugar dissolves.

Return pork and pears to pan with raisins, stir gently to heat through.

Put salad greens in a large salad bowl; spoon over pork mixture, toss. Garnish with walnuts.