4 firm Bartlett or Bosc pears, cored, cut lengthwise
2 tablespoons maple syrup
1 tablespoon olive oil
2 tablespoons pecan or walnut pieces, toasted
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
Salt and pepper, to taste
1/2 teaspoon Dijon mustard
1/2 teaspoon maple syrup
6 cups arugula or mixed salad greens
2 tablespoons pomegranate seeds
1/4 cup blue cheese, crumbled
Preheat oven to 400°F. In a medium bowl, toss the pears, maple syrup, and oil. Arrange the pears cut side down in a single layer in a parchment paper lined baking sheet. Roast until the pears are tender, about 20 minutes. Cool and cut into thin slices lengthwise.
In a large salad bowl, whisk together the oil, vinegar, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.
Divide the salad onto four plates. Arrange the roasted pears atop the greens and sprinkle with the pomegranate seeds, blue cheese, and pecans.