Ingredients

5 tbsp. extra-virgin olive oil, divided

1 lb. Bartlett pears (about 2 medium), quartered lengthwise and cored

Kosher salt

Freshly ground black pepper

3 tbsp. apple cider vinegar or sherry vinegar, divided

1/2 c. shelled pumpkin seeds

2 tbsp. granulated sugar

4 tsp. honey

1 (9-oz.) head of frisée or 2 medium hearts of romaine, torn into bite-sized pieces

2/3 c. crumbled blue cheese

Instructions

Step 1: In a large skillet over medium-high heat, heat 1 tablespoon of olive oil until just smoking. Add the pear quarters in a single layer, cut side down, and cook. Flip halfway through and continue cooking until both cut sides are golden brown, about 4 to 6 minutes total. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Step 2: Reduce the heat to low and add 1 tablespoon of vinegar to the skillet. Gently stir until the liquid thickens and coats the pears, about 1 to 2 minutes. Transfer the pears to a plate to cool, then halve each pear piece lengthwise.

Step 3: Wipe the skillet clean and heat over medium-high heat. Toast the pumpkin seeds, stirring frequently, until fragrant and just starting to brown and pop, about 3 to 5 minutes. Transfer to a plate and let cool.

Step 4: Over medium heat, add the granulated sugar to the same skillet, shaking the pan so the sugar settles evenly. Cook undisturbed until the sugar melts and turns a deep golden brown, about 4 to 6 minutes. Remove from heat, then stir in the pumpkin seeds and 1/4 teaspoon salt using a heatproof spatula. When the seeds clump with the sugar, transfer to a plate and let cool until manageable, then break into small pieces.

Step 5: In a large bowl, whisk together the honey, remaining 4 tablespoons of olive oil, and 2 tablespoons of vinegar. Season with salt and pepper. Fold in the greens gently, tossing to combine. Adjust seasoning if necessary. Top the salad with the pear slices, caramelized pumpkin seeds, and crumbled blue cheese.

Tips & Variations

For a milder flavor, substitute blue cheese with goat cheese or feta.

Add toasted walnuts or pecans for extra crunch.

Use a milder vinegar like white balsamic if you prefer a less tangy dressing.

Make this salad ahead by preparing the dressing and pears separately, then assemble just before serving to keep greens crisp.

Storage

Store any leftover salad components separately in airtight containers in the refrigerator for up to 2 days. The caramelized pears and pumpkin seeds can be refrigerated but are best used within 1 day. Combine all ingredients just before serving to maintain freshness and texture. Reheating is not recommended, as the greens and cheese are best served fresh.

FAQs

Can I use other types of pears for this salad?

Yes, you can use other firm pear varieties like Bosc or Anjou. Just make sure the pears are ripe but still hold their shape when cooked.

How do I prevent the greens from wilting?

Dress the greens just before serving and toss gently. If prepping ahead, keep greens and dressing separate, then combine right before serving to keep them crisp.