Pretty darn good…
4 c assorted lettuces and/or arugula, dandelion, mizuna…
1/2 lb sharp blue cheese, sliced or crumbled
4 medium pears
4 T unsalted butter
1/2 c balsamic vinegar
1/4 c olive oil
1. Divide the greens and cheese among 4 salad plates, or arrange on a serving platter.
2. Halve the pears lengthwise and remove stems and cores. In a skillet large enough to hold the halves in a single layer, melt the butter over medium heat. When it begins to foam, add the pear halves, cut side down. Cook for 1 to 2 minutes, shaking the pan to prevent them from sticking. Gently turn the pears over and cook for another minute. You’re only warming them, not really cooking them. Remove from heat and cut each pear half lengthwise into thin slices. Arrange these slices on each plate or over the greens on the platter.
3. Return the skillet to medium heat and add the vinegar. Cook for one or two minutes, stirring constantly to deglaze. Remove from heat and stir in the olive oil. Drizzle each salad or the greens on the platter with the vinegar-oil mixture and serve immediately.