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In
a food processor, combine olive oil, lemon juice, cilantro, vinegar
and brown sugar. Process for 30 seconds or until well blended. Add
the nectarines and green onions and chop on low speed until the
mixture resembles a coarse relish; set aside.
Heat
the olive oil in a medium skillet coated with DuPont SilverStone®
non-stick. Sauté the pork over medium-high heat until browned;
season with salt and pepper to taste. Drain on a paper towel and
set aside.
Toss
the mesclun with oil, vinegar, and salt and pepper to taste. Add
the pork and toss again. Divide the mixture among four dinner plates,
top with salsa and serve.
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