Romaine and Roasted Pear Salad with Fennel and Lemon-Mint Vinaigrette

Name: Romaine and Roasted Pear Salad with Fennel and Lemon-Mint Vinaigrette
Yield: Serves 4 to 6
Ingredients: 4 , firm Anjou pears or Bartlett pears (about 2 pounds); 1 tablespoon, unsalted butter, melted; 2 tablespoons, granulated sugar; 1 1/2 tablespoons, extra-virgin olive oil; 1 tablespoon, minced fresh mint leaves; 1 teaspoon, grated lemon zest; 1 1/2 tablespoons, lemon juice from 1 lemon; 1/2 teaspoon, table salt; , Ground black pepper; 1 head, romaine lettuce, washed, dried, and torn into bite-sized pieces (about 8 cups loosely packed); 1 small bulb, fennel (about 8 ounces), stems, fronds, and base trimmed; bulb halved, cored and sliced as thinly as possible (about 1 1/4 cups)

Side Dishes
Vegetables
Fruit
Salads

Appears in Cook's Illustrated November/December 2000

High heat, butter, and sugar transform underripe pears into the centerpieces of unusual and delicious winter salads.

SERVES 4 to 6

TIME 50 minutes

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