Ingredients

• 1  medium pear, halved and cored
• 3  tablespoons balsamic vinegar
• 1/3  cup broken walnuts
• 3  tablespoons extra-virgin olive oil
• 1  tablespoon balsamic vinegar
• 1/2  shallot or green onion, finely chopped
• 1/2  clove garlic, minced
• 1/4  teaspoon salt
• 1/8  teaspoon pepper
• 6  cups mesclun (assorted baby greens) or one 6-ounce package ready-to-eat spring mix lettuces

Directions

1. Place pear halves, cut side down, in an 8x8x2-inch baking pan. Add the 3 tablespoons vinegar and 2 tablespoons water. Cover and bake in a 350 degree F oven for 15 to 25 minutes or until tender (baking time depends on ripeness of pears). Remove from oven; set pan on wire rack and uncover; let pears cool in liquid. When cool, lift pears from liquid; discard liquid. Place pears on a cutting board. Slice pears lengthwise from bottom up to, but not through, stem end; set aside.

2. Meanwhile, place walnuts on a baking sheet. Bake in a 350 degree F oven for 6 to 8 minutes or until light golden. Cool.

3. Stir together olive oil, the 1 tablespoon vinegar, shallot or green onion, garlic, salt, and pepper in a large bowl. Add greens; toss to coat. Arrange greens on two salad plates. Sprinkle with nuts. Fan a pear half atop each salad. Makes 2 servings.