Preheat grill to 375 degrees.

Sprinkle the pork tenderloin with the salt and pepper; place the sprigs of tarragon on top of the meat and drizzle with oil.  Tent with aluminum foil (do not wrap) and place an additional piece of heavy foil under the foil packet and place on grill. Grill for 35-40 minutes or until the internal temperature reaches 145 degrees.  Remove from heat and allow to rest for five minutes.

While meat is cooking; toast the pecans in a 350 degree oven for 5 to 6 minutes. Slice the onion into thin strips.  Divide greens, onions, strawberries and pecans among four dinner plates.

Slice the meat into thin strips and place on top of the greens; sprinkle with 1-2 tablespoons feta cheese.  Serve dressing on the side or drizzle over the top.

Makes 4 salads.

Fig Balsamic Dressing

1/3 cup Fig Balsamic vinegar (can be found in most supermarkets) or regular Balsamic vinegar
3/4 cup quality extra virgin olive oil
1/4 cup canola oil
1 teaspoon Ohio honey (optional)

Whisk all ingredients together. Store leftovers in the refrigerator for up to two weeks.