Pan-Roasted Pear Salad
There’s nothing wrong with a perfect, juicy pear by itself. But we wanted something more.
Why This Recipe Works
We love eating juicy, ripe pears plain out of hand, but we find them even more enticing when they're roasted until they're tender and creamy inside and lightly caramelized outside—the dark, roasted sweetness enhances their floral essence. And to celebrate the season, we wanted to create a salad built around the sultry appeal of our roasted pears. Using ripe-but-firm pears was a must, and quartering them before pan-roasting them allowed us to brown their exteriors without overcooking their centers. Tossing the pear slices with 2 teaspoons of sugar before pan-roasting them intensified their sweetness and hastened their light caramelization. A vinaigrette made with maple syrup complemented the flavor of the roasted pears while chives, crispy bacon, and crumbled blue cheese added bold, salty counterpoints to the salad.
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