Directions

1. For the Vinaigrette: In a blender, combine all ingredients (balsamic vinegar, honey, Dijon mustard, mayonnaise, chili powder, 1 tsp black pepper) except oil. Blend at medium speed for one minute. Next, with blender at medium speed, pour 3/8 cup oil very slowly into blender. Add salt and pepper.
2. For each serving, toss 2 cups greens with 2 tablespoons prepared dressing, top with 4 cherry tomatoes, 1 sliced pork chop, 1/2 avocado, sliced in wedges, 1/2 nectarine sliced in wedges, 1/4 grapefruit segments. Drizzle with more prepared dressing and sprinkle with toasted almonds. Serve immediately.