[pugmama]

I make this every holiday season:

ROASTED PEAR AND GREENS WITH PEAR VINAIGRETTE for 8

6 small ripe pears
¼ cup vegetable oil
2 tbsp packed light brown sugar
2 tbsp lemon juice
8 cups torn mixed salad greens
4 cups torn radicchio
½ cup roasted almonds, chopped coarsely

PEAR VINAIGRETTE

1/2 cup pear or cider vinegar
3 tbsp vegetable oil
1 tbsp minced shallots
Pinch salt and pepper
Peel and halve pears; core if desired. Place cut side up in 13x9 inch glass baking dish. In small bowl, whisk together oil, sugar and lemon juice; brush all over pears. Roast 425F oven, basting once, until caramelized and tender, about 40 minutes. Let cool in pan. Transfer 1 tsp of pan juices to small glass measure for vinaigrette. ( I used more)
PEAR VINAIGRETTE:
Add vinegar, oil, shallots, salt and pepper to reserved pan juices in glass measure. (Make ahead: cover and refrigerate pears and vinaigrette separately for up to 2 days. Let pears come to room temp to serve.)
In large bowl, toss salad greens, radicchio and vinaigrette; divide among plates. Slice pear halves into quarters if desired; arrange on salads. Sprinkle with almonds.
Serve with a wedge of blue cheese or aged Gouda.

[leaning conservative]

I am not a fruit for dessert person, but this salad sounds great, especially the blue cheese.