Turkey, Pear, & Cheese Salad

1 lb. turkey tenderloin
1 Tbsp. honey mustard
1/4 C. olive oil
2 pears, cored & sliced
4 slices provolone cheese, halved
5 oz. arugula or other salad greens (8 C.)
2 Tbsp. cider vinegar

Bias-cut turkey crosswise in 8 one inch slices. Flatten slightly with your hand, then season with salt & pepper. Brush with half of the honey mustard.
In a 12-in. skillet, heat 2 Tbsp. oil over medium-high heat. Cook turkey, in even layer, in hot oil, for 2-3 minutes on each side or until browned. Layer pears on turkey; top each with a half slice of cheese. Reduce heat to medium-low. Cover & cook 3-4 minutes or until cheese is melted and pears are warm.
Divide arugula or other greens evenly onto 4 plates. Top with turkey slices. For sauce, whisk remaining mustard & oil along with vinegar into pan juices in skillet. Sprinkle with freshly ground pepper.