Pan-Roasted Pear Salad with Watercress, Parmesan, and Pecans

Name: Pan-Roasted Pear Salad with Watercress, Parmesan, and Pecans
Yield: Serves 4 to 6
Ingredients: 3 (8 ounces each), pears, quartered and cored; 2 1/2 teaspoons, sugar; , Salt and pepper; 2 tablespoons plus 2 teaspoons, extra-virgin olive oil; 1/4 cup, balsamic vinegar; 1 , small shallot, minced; 1/2 head, green leaf lettuce (6 ounces), torn into 1-inch pieces; 4 ounces (4 cups), watercress; 3/4 cup, pecans, toasted and chopped; Shaved, Parmesan cheese

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Appears in Cook's Illustrated November/December 2007

Side Dishes

Vegetarian

Salads

Could we find a way to make lackluster pears shine in a holiday salad?

SERVES4 to 6

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WHY THIS RECIPE WORKS

For our pear salad recipe, we wanted a simple technique for caramelizing pears that wouldn't overcook the fruit. We cooked the quartered pears on top of the stove, which prevented the interiors from softening too much, and tossed them with ...

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