Recipe courtesy of John Besh

Roasted Pear Salad

You can roast just about any kind of pear, but for this recipe I prefer the smaller and harder Seckel pears. Once roasted, they'll soften and become surprisingly sweet and floral, a perfect contrast to the salty blue cheese and slightly bitter endive.
  • Yield: Serves 8
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For the pears: 

4 ripe pears, halved and cored

2 tablespoons olive oil

2 teaspoons sugar


For the vinaigrette:

1/2 cup olive oil

1/4 cup pecan oil

3 tablespoons rice wine vinegar

1 tablespoon honey

1 teaspoon Creole mustard

1 shallot, minced


Freshly ground black pepper

For the salad:

5 heads Belgian endive, cored and leaves separated

2 handfuls mixed bitter green leaves

2 cups blue cheese, crumbled into chunks

1/2 cup pecans, toasted


  1. For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well. Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown. Allow to cool. 
  2. For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl. Season with salt and pepper. 
  3. To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl. Add the vinaigrette and toss to coat well. Wait until just before serving to top with the pears, blue cheese, and pecans.
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