This recipe comes from Fine Cooking issue 74. - the article: Warm Salads for Dinner.
The photo in the magazine looked great and I like all the components of the dish. But when we tasted this one, we really didn't like it because it was too oily. Oil to cook the pork, to stir-fry the veggies, the aromatics and finally to make the vinaigrette. The end result tasted like greasy chinese food tossed with spinach. Not good. I won't be making this one again.
I've made one other warm salad (scroll down) from this same article and it was great.