Pear Salad With Blue Cheese, Almonds And Maple Vinaigrette

• MAPLE VINAIGRETTE
• 3 tablespoons pure maple syrup
• 1 1/2 to 2 tablespoons sherry vinegar
• 3 tablespoons salad oil
• 1 tablespoon finely chopped shallots
• Salt and pepper to taste
• PEARS AND SALAD
• 3 ripe Bartlett pears, halved and cored
• 3 tablespoons pure maple syrup
• 2 heads butter lettuce cleaned and torn
• 1 small head radicchio torn into bite size pieces
• 3/4 cup crumbled blue cheese
• 1/3 cup coarsely chopped almonds, toasted

1. 1. To make the vinaigrette, in a small jar, shake the syrup, 1 1/2 tablespoons vinegar, oil and shallots. Season with salt and pepper. Taste and add additional vinegar if desired. Can be put in the fridge over night.
2. 2. To roast the pears, preheat oven to 400 degrees. Place pear halves cut side down on work surface. Beginning 1/2 inch from the stem and leaving pear half intact, cut each lengthwise into 1/3 inch wide slices. Press gently to fan.
3. 3. Place pears in shallow baking dish. Drizzle with syrup and sprinkle with salt and pepper. Bake until tender, 15-20 minutes. Cool at least 30 minutes.
4. 4. In a salad bowl, combine lettuce and radicchio. Mix vinaigrette well, pour over salad and season with salt and pepper and toss.
5. 5. Divide among plates. Arrange a fanned pear half alongside greens. Sprinkle salads with blue cheese and nuts.

maple vinaigrette, maple syrup, sherry vinegar, salad oil, shallots, salt, salad, bartlett, maple syrup, butter, head radicchio, blue cheese, almonds

Taken from www.epicurious.com/recipes/member/views/pear-salad-with-blue-cheese-almonds-and-maple-vinaigrette-52903561 (may not work)