This salad works equally well with Granny Smith apples in place of the pears. Think of the apple option for Rosh Hashana as it also calls for pomegranate molasses, a great Rosh Hashana ingredient. (Image is illustrative only.)
In a medium bowl, combine the soy sauce with the maple syrup. Add the pecans. Toss to coat and set aside to marinate for at least half an hour.
Preheat oven to 350°F. Line a baking sheet with Gefen Parchment Paper.
Remove pecans from the marinade, draining off and discarding the liquid. Place in a single layer on the prepared baking sheet.
Bake for 15 minutes, tossing the pecans halfway through to prevent them from burning.
Remove from oven and as soon as they are cool enough to touch, but still warm, remove the caramelized pecans to a piece of parchment or wax paper to cool in a single layer so they don’t clump. Set aside.
Cut the pears in half lengthwise and remove seeds and core. Keep the peel on one of the halves, and cut this half into 18 very thin slices. Place the slices in a shallow bowl with 1⁄3 cup orange juice to prevent discoloration.
Peel remaining 1 and 1/2 pears and cut into small dice. Place in another bowl with 1⁄3 cup orange juice.
In a small bowl, whisk the pomegranate molasses, vinegar, oil, mustard, salt, and pepper. Set aside.
Separate the endive leaves. Stack them and then thinly slice them into julienned thin strips on the diagonal.
Toss the endive and arugula greens with the dressing. Remove the diced pears from the orange juice and add the pears into the greens. Toss in some of the caramelized pecans, cranberries, and cheese, if using for a dairy meal.
Lay three of the thinly sliced pear slices on each plate, add a handful of the dressed salad. Garnish with extra caramelized pecans.
Reproduced from Kosher by Design Entertains by Susie Fishbein with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.