Published November 1, 2000.
We preferred Bartlett or Anjou Pears in our pear salad recipe, roasting them al dente with butter and a little bit of sugar to sweeten them without making them syrupy. To complete our pear salad recipe, we combined the roasted fruit with bitter greens and cheese.
This salad is great served with warm pears. Roast the pears immediately after the beets and toss them into the salad while still warm.
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