Pan-Roasted Pear Salad

And these kind words served with a Pan Roasted Pear Salad makes for  a winning combination. The many layers of textures and flavors are like a 'marriage made in heaven' and absolutely delicious. There are several steps involved in this salad but well worth the effort. The salad serves 4 and was adapted from Cook's Country October/November 2018
Some helpful cooking tips include making the salad early in the day, then assemble right before serving.

• For the best texture try to buy pears slightly under ripe they should yield slightly when pressed. 
• Make dressing and refrigerate. 
• Fry bacon ahead, crumble and set aside.
• Prepare the pears according the recipe directions, set aside
  

Salad Ingredients:

• 3 Bosc pears, leave skin on
• 4 slices of thick-cut bacon, cut into strips
• 1 TB. butter
• Romaine lettuce, chopped or mixed greens
• Blue cheese or Feta crumbles
• 3/4 cup dried cranberries
• 1/2 cup crumbled pecan
• 1 tsp. sugar mixed with 1/4 tsp. Saigon cinnamon
• Optional 1/4 cup chives, diced

Dressing Ingredients:

• 1/4  cup apple cider vinegar
• 4 TB. olive oil
• 4 TB maple syrup
• 1/8 tsp. apple pie spice 
• Salt and pepper to taste

Directions:
In a large skillet cook bacon until crisp. set aside on a paper towel lined plate. Wipe pan free of grease.
Wash and dry pears, leave skin on. Slice lengthwise each pear in half.

Halve each half to make quarters.

Then cut again lengthwise. Place in a bowl  and sprinkle with cinnamon sugar mixture. 

 In fry pan melt butter. Turn heat to medium. Use tongs and sear the quartered pears in pan until well browned on the cut sides, 2-4 minutes per side, redistribute as needed for even browning. Transfer pears to large plate, cool completely 30 minutes.  
Dressing Directions:
Add all ingredients to blender and mix well.

Assembly
Greens
Pears
Cranberries and Pecans
Bacon
Feta or Blue Cheese Crumbles

A small gesture of kindness hung on someone's doorknob.

SPRINKLE KINDNESS EVERYWHERE