Pan-roasted Pear Salad With Watercress, Parmesan And Pecans

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 (1 1/2 lb) ripe but firm pears, quartered and cored (bartlett, bosc, anjou)
• 2 teaspoons sugar
• salt and pepper
• 2 teaspoons olive oil
• 4 tablespoons balsamic vinegar, divided
• 2 tablespoons olive oil
• 1 tablespoon shallot, minced
• 2 tablespoons sugar plus 1/2 teaspoon sugar
• salt
• fresh ground pepper
• 4 cups green leaf lettuce, washed, dried and torn into 1-inch pieces
• 4 cups watercress, washed, dried, and stemmed (about 4 cups)
• 4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler
• 3/4 cup pecans, toasted and chopped

Recipe

• 1 the success to the best salads is to first chill your serving plates. place salad plates or bowls in the refrigerator while preparing. simple as that.
• 2 toss the pears, 2 teaspoons of the sugar, 1/4 teaspoon salt and 1/8 teaspoon pepper in a medium bowl.
• 3 heat 2 teaspoons oil in a large skillet over medium-high heat until shimmering. add the pears cut side down in a single layer and cook until golden brown, 2 to 4 minutes. using a small spatula or fork, tip each pear onto its second cut side; continue to cook until the second side is light brown, 2 to 4 minutes longer. turn off the heat, leave the skillet on the burner and add 2 tablespoons of the balsamic vinegar; gently stir until the vinegar becomes glazed and coats the pears, about 30 seconds. transfer the pears to a large plate and let cool to room temperature, about 45 minutes. cut each pear quarter crosswise into 1/2 inch pieces.
• 4 whisk the remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 2 tablespoons plus 1/2 teaspoon sugar and shallot together in a large bowl; season with salt and pepper. add the lettuce, watercress and cooled pears to the bowl; toss and adjust the seasoning with salt and pepper to taste. divide the salad among individual chilled plates; top each with portions of the cheese and nuts.