The pears should be ripe but firm; check the flesh at the neck of the pear-it should give slightly when pressed gently with a finger.
Ingredients:
2 ripe but firm Danjou pears, quartered and cored
1 3/4 teaspoons brown sugar
1 tablespoon olive oil plus additional 1 1/2 teaspoons
3 tablespoons balsamic vinegar
1/2 small shallot, minced (about 1 1/2 teaspoons)
4 cups salad mix, washed and dried
2 ounces crumbled goat cheese
1/3 cup almonds, toasted and chopped
Directions:
Toss pears, 1 1/2 teaspoons brown sugar, 1/8 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Heat 1 1/2 teaspoons oil in large skillet over medium-high heat until just smoking. Add pears cut-side down in single layer and cook until golden brown, 1 to 2 minutes. Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is lightly brown, 1 to 2 minutes longer. Shut off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2-inch pieces.
Whisk remaining tablespoon oil, remaining tablespoon vinegar, remaining 1/4 teaspoon brown sugar, and shallot together in large bowl; season to taste with salt and pepper. Add salad mix and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of cheese and nuts. Serve immediately. Serves 2