Pan Roasted Pear Salad with Watercress, Parmesan, and Pecans

Ingredients:


3 ripe but firm pears (about 1 ½ lbs), quartered and cored

2 ½ teaspoons organic sugar

Salt and ground black pepper

2 tablespoons olive oil plus an additional 2 teaspoons

4 tablespoons balsamic vinegar

1 small shallot, minced (about 1 tablespoon)

½ medium head green leaf lettuce, washed, dried, and torn into 1-inch pieces (about 4 cups)

2 small bunches watercress, washed, dried, and stemmed (about 2 cups)

4 ounces parmesan cheese, shaved into thin slices with a vegetable peeler

¾ cup pecans, toasted and chopped


Instructions:

1. Toss pears, 2 tsp sugar, ¼ tsp salt and ⅛ tsp black pepper in a medium bowl. Heat 2 tsp oil in a large skillet over medium-high heat until just smoking. Add pears cut side down in a single layer and cook until golden brown, 2 - 4 minutes. Using a small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 - 4 minutes longer. Turn off heat, leaving skillet on the burner. Add 2 tbsp vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to a large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into ½ inch pieces.
   
   
2. Whisk remaining 2 tbsp oil, remaining 2 tbsp vinegar, remaining ½ tsp sugar, and shallot together in a large bowl. Season to taste with salt and pepper. Add lettuce, watercress, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates topping each with a portion of shaved parmesan cheese and toasted pecans. Serve immediately.