from the LA Times
1 tablespoon sesame oil
1 teaspoon minced ginger root
1/2 cup rice vinegar
1 tablespoon lime juice
2 tablespoons sugar
1 clove garlic, minced
1/2 teaspoon salt
1 pound cooked pork tenderloin, cut into thin strips
2 Asian pears, quartered, peeled, seeded and cut into thin strips
1/4 cup chopped cilantro leaves
1/2 cup pomegranate seeds
Combine the sesame oil, ginger, rice vinegar, lime juice,sugar, garlic and salt in small bowl.
Toss together pork and pears in bowl. Add dressing and lightly toss until ingredients are coated.
Gently stir in cilantro and pomegranate seeds. Line platter with arugula leaves and spoon salad onto leaves.