Perfect Pear Fall Salad

• 1/2 cup walnuts, coarsely chopped
• 1 cup granulated sugar
• 2 bosc pears
• 3 1/5 tablespoons olive oil
• 1 teaspoon whole grain mustard
• 1 tablespoon cider vinegar
• 1/4 cup dry white wine
• 1 bunch red lettuce leaves, cut into bite-size pieces
• 1 bunch baby arugula leaves
• 2 Belgian endive, thinly sliced
• 1/2 red onion, thinly sliced
• 2 ounces crumbled blue cheese
• Kosher salt
• fresh ground pepper
• 2 cooked chicken breasts, sliced (optional but suggested)

1. Preheat the oven to 425 degrees.
2. To make the candied walnuts, combine walnuts and sugar in a pan over medium heat. Stir constantly until all of the sugar has melted onto the walnuts and the sugar has become a clear glaze. Pour the candied nuts onto a sheet of waxed paper to cool.
3. Halve and core the pears and cut into 1/2 inch slices. Heat 1/2 tablespoon of the olive oil in an oven-proof skillet over medium heat. Add the pears and wine and cook, stirring occasionally, until beginning to soften and turn color, about 8 minutes. Transfer the pan to the oven and continue cooking until the pears are cooked through and most of the liquid has evaporated, about 8 minutes.
4. To make the salad dressing, whisk together the mustard and vinegar, then slowly incorporate the remaining 3 tablespoon of olive oil until well mixed. Set aside.
5. Toss the lettuce, arugula, and endive together in a large bowl. Add the blue cheese, candied walnuts, red onion, dressing, and chicken. Season with salt and pepper and toss. Divide the salad onto salad plates, and place roasted pears in the center of each salad. This is best served while the pears are still warm.

walnuts, sugar, bosc pears, olive oil, whole grain mustard, cider vinegar, white wine, red lettuce, arugula, endive, red onion, blue cheese, kosher salt, fresh ground pepper, chicken breasts

Taken from food52.com/recipes/14335-perfect-pear-fall-salad (may not work)