April 29, 2012
2 Tbsp light olive oil
3 Tbsp plus 1 tsp balsamic vinegar
1 small shallot, minced
1/2 tsp sugar
4 Bartlett or D’Anjou pears, quartered and cored
1/4 tsp kosher salt
1/8 tsp black pepper
1 head romaine lettuce, torn into 1-inch pieces
1 cup watercress leaves
1/2 cup goat cheese, optional
1/2 cup honey glazed pecans, chopped
1. Whisk together 4 tsp each of the oil and the vinegar with the shallot and sugar in a large bowl. Set aside.
2. Toss the pears with the salt and pepper.
3. Heat 2 tsp of the oil in a large skillet over medium-high heat. Place the pears in the pan in a single layer, cut side down, and cook until golden brown, about 5 minutes. Flip them over and cook for an additional 5 minutes, until golden brown on both sides.
4. Turn off the heat but leave the pan on the warm burner. Add 2 Tbsp of vinegar and swirl it in the pan until the vinegar becomes syrupy and coats the pears. Set the pears aside to cool.
5. In the bowl with the dressing, combine the lettuce, watercress and pears. Toss to combine. Sprinkle the goat cheese and pecans over the salad right before serving.
This recipe appearing in Kosher Inspired, Issue 5. Kosher Inspired is a project of Mishpacha Magazine.