Green salad with roasted pears by Tana Thompson

Green Salad with Roasted Pears by Tana Thompson

Pears can be roasted up to 3 hours in advance, but keep them at room temperature until ready to serve.

¼         cup maple syrup

1          tablespoon grated fresh ginger

3          Firm pears, preferably Anjou or Bartlett

Salt and Pepper

2          tablespoons cider vinegar

1          small shallot, minced

3          tablespoons extra virgin oil

2          bunches watercress, thick stems removed (8 cups)

1          head Bibb lettuce, torn into bite-sized pieces

1          cup crumbled blue cheese

Line rimmed baking sheet with foil.  Adjust oven rack to lower-middle position, place baking sheet on rack, and heat oven to 500 degrees.  Whisk syrup and ginger together in a bowl.  Peel and quarter pears lengthwise.  Core pears, then halve each quarter lengthwise

Toss pears with 3 tablespoons syrup mixture.  Spread pears on preheated baking sheet and season with salt and pepper.  Roast until browned on bottom, about 15 minutes.  Flip each slice and roast until tender and deep golden brown, about 5 minutes.  Let pears cool on baking sheet while preparing salad.

Whisk vinegar, shallots, oil and salt and pepper to taste into remaining syrup mixture.  Combine watercress and lettuce in large serving bowl.  Gently toss with vinaigrette.  Scatter pears and blue cheese on top and serve.