Grilled Pear Salad
Cut slightly under-ripe pears into quarters and cut out the cores. If you
aren't cooking pears immediately, leave them in water, mixed with a few good
drizzles of lemon juice to keep them from browning. When you're ready to
cook, drain the pears and toss them in some olive oil -- just enough to coat
them lightlty -- and season them generously with salt and pepper.
Grill the pears until they're nicely marked on each side, or, if you don't
have a grill, broil them for eight minutes.
Meanwhile, tear lettuce into bite-sized pieces. Toss with just enough
olive oil to lightly coat the greens, then season with salt and pepper.
Drizzle with fresh lemon juice and toss again.
Mound the salad high on a plate, then top with your pears. Throw on some cherry
tomatoes. A heaping handful of crumbled blue cheese on top is killer too.
