The warm balsamic vinegar dressing sweetened with honey adds a delicate nuance to the pork and strawberries.
In a large mixing bowl toss together romaine, strawberries, celery, and chives. Set aside.
Trim any fat from pork. Cut into 1/4-inch-thick slices. Coat an unheated large skillet with nonstick cooking spray. Preheat over medium-high heat. Add half of the pork; cook for 3 to 4 minutes or until pork is thoroughly cooked, turning once. Repeat with remaining pork. Remove all pork from skillet. Cover to keep warm.
For dressing, add oil to skillet. Add garlic; cook and stir for 15 seconds. Stir in honey, vinegar, and pepper. Cook and stir until heated through.
Place romaine mixture on 4 plates. Top with the pork. Drizzle dressing over. Sprinkle with pecans or walnuts. Serve immediately. Makes 4 servings.