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 oil until just smoking. Add pears in a single layer cut side down and cook, flipping halfway through, until golden brown on both cut sides, about 4 to 6 minutes total. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

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

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

Step 4: In the same skillet over medium heat, pour in sugar and shake the pan so it settles in an even layer. Cook undisturbed until the sugar melts and turns deep golden brown, about 4 to 6 minutes. Remove from heat and stir in pumpkin seeds and 1/4 teaspoon salt using a heatproof spatula. When pumpkin seeds clump with sugar, transfer to a plate and let cool until you can handle them. Break into small, bite-sized pieces.

Step 5: In a large bowl, whisk honey, remaining 4 tablespoons oil, and 2 tablespoons vinegar. Season with salt and pepper. Fold in greens gently to combine and season again if needed. Top the salad with pear slices, pumpkin seed clusters, and crumbled blue cheese before serving.

Tips & Variations

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

Use maple syrup instead of honey for a different sweet note in the dressing.

Try using toasted walnuts or pecans instead of pumpkin seeds for variation in crunch.

Make sure the pears are ripe but firm to hold their shape during cooking.

Storage

Store leftover salad components separately in airtight containers in the refrigerator for up to 2 days. Reassemble just before serving to prevent greens from wilting and pears from getting soggy. The pumpkin seed clusters can be stored in an airtight container at room temperature for up to a week. Dress the salad fresh to maintain crispness.

FAQs

Can I use other types of pears for this salad?

Yes, you can use other firm pear varieties like Bosc or Anjou, but Bartlett pears provide a great balance of sweetness and texture for this recipe.

How do I prevent the salad greens from wilting?

Toss the greens with dressing just before serving and keep them chilled until ready. Storing greens and dressing separately can help maintain freshness.