Pan-Roasted Pear Salad with Radicchio, Blue Cheese, and Walnuts

Name: Pan-Roasted Pear Salad with Radicchio, Blue Cheese, and Walnuts
Yield: Serves 4 to 6
Ingredients: 3 , ripe but firm pears (about 1 1/2 pounds), quartered and cored (see note above); 2 1/2 teaspoons, sugar; , Salt and ground black pepper; 2 tablespoons, olive oil plus an additional 2 teaspoons; 4 tablespoons, balsamic vinegar; 1 , small shallot, minced (about 1 tablespoon); 1/2 medium head, green leaf lettuce, washed, dried, and torn into 1-inch pieces (about 4 cups); 1 large head, radicchio, quartered, cored, and cut crosswise into 1/2-inch pieces (about 4 cups); 4 ounces, crumbled Gorgonzola cheese (about 1 cup) or Stilton cheese; 3/4 cup, walnuts, toasted and chopped

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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

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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