Place the first 5 ingredients in a small jar, seal, and shake to combine. Refrigerate salad dressing until needed.
Preheat an indoor grill or barbecue to medium-high. Brush the pork with the 2 tsp. olive oil; season and rub with the Cajun spice. Grill the pork 12 to 15 minutes, turning occasionally, or until just cooked through. Remove from the heat and cool to room temperature. Thinly slice the pork, set on plate, cover and refrigerate until needed. (Pork can be readied several hours before needed.)
Place the pecans in non-stick skillet set over medium heat. Heat and swirl the nuts until lightly toasted, about 4 minutes.
To make salad, divide and arrange endive and salad greens on each of 4 plates. Now divide and artfully arrange pork, peaches and pecans on the lettuce. Drizzle each salad with dressing and enjoy.
Note: Cajun spice is available in our bottled herb and spice aisle.
Recipe Options: Instead of peaches, try sliced nectarines or plums on the salad. Instead of pecans, toast and top the salad with walnut halves. Instead of salad greens, try baby spinach, or baby arugula, on the salad.