You can add all sorts of food you might happen to find in the refrigerator to fill this salad out - hard-boiled egg wedges, anchovy filets, black olives, red grapes, celery sticks, or cooked vegetables. Serve with warm toast triangles.
Assemble the salad: Arrange the greens in the center of the plate and surround with the pork and pepper slices.
Prepare the vinaigrette: In a small bowl, mix the mustard with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season with pepper. Drizzle over the pork and greens.