Ingredients

The following ingredients have 4 Servings
  • 2 firm but ripe Bosc pears, halved and cored 
  • 1 tsp. olive oil
  • Salt, to taste<br> <br>
  • 1 shallot, minced
  • 1 tsp. chopped fresh tarragon
  • 1/4 cup (2 fl. oz./60 ml) Champagne vinegar 
  • 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil 
  • Salt and freshly ground pepper, to taste
  • <br> 2 heads assorted lettuce such as Little Gem or red leaf, larger<br>   leaves torn, smaller leaves left whole
  • 1 small bunch rainbow carrots, shaved
  • 1/2 cup (1 oz./30 g) toasted pumpkin seeds (pepitas)
  • 1/2 cup (2 1/2 oz./75 g) crumbled blue cheese

Instruction

  • Preheat an oven to 375°F (190°C).
  • To roast the pears, brush the pear halves with the olive oil and sprinkle with salt to taste. Arrange the pears, cut side down, in a single layer in a baking pan or on a rimmed baking sheet and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears over. Continue roasting until the pears are tender and slightly browned, 3 to 5 minutes more. Let cool.
  • To make the vinaigrette, in a small bowl, whisk together the shallot, tarragon and vinegar. Slowly whisk in the olive oil and season with salt and pepper.
  • To assemble the salad, in a large bowl, combine the lettuce and carrots and add the vinaigrette to taste, tossing well to coat the vegetables thoroughly. Place one pear half on each of 4 salad plates and divide the lettuce mixture among the plates. Sprinkle each salad evenly with the pumpkin seeds and blue cheese, season with salt and pepper and serve immediately. Serves 4.
  • Williams-Sonoma Test Kitchen