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Dairy
Easy
6 Servings
Allergens 
20 Minutes
Diets
Sweet fruit and savory cheese is a classic and delicious combination. Pan-roasting is a simple way to elevate your basic poached pear.
4 teaspoons Gefen Light Olive Oil
4 teaspoons Bartenura Balsamic Vinegar
1 small shallot, minced
1/2 teaspoon sugar
4 Bartlett or D’Anjou pears, quartered and cored
1/4 teaspoon Haddar Kosher Salt
1/8 teaspoon black pepper
2 tablespoons vinegar (for gluten free, use distilled or other gluten-free vinegar)
2 teaspoons Gefen Light Olive Oil
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
Whisk together the oil and the vinegar with the shallot and sugar in a large bowl. Set aside.
Toss the pears with the salt and pepper.
Heat 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 five minutes. Flip them over and cook for an additional five minutes, until golden brown on both sides.
Turn off the heat but leave the pan on the warm burner. Add vinegar and swirl it in the pan until the vinegar becomes syrupy and coats the pears. Set the pears aside to cool.
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.
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