Pan-Roasted Pear Salad with Watercress, Parmesan, and Pecans

Name: Pan-Roasted Pear Salad with Watercress, Parmesan, and Pecans
Yield: Serves 4 to 6
Ingredients: 3 (8 ounces each), pears, quartered and cored; 2 1/2 teaspoons, sugar; , Salt and pepper; 2 tablespoons plus 2 teaspoons, extra-virgin olive oil; 1/4 cup, balsamic vinegar; 1 , small shallot, minced; 1/2 head, green leaf lettuce (6 ounces), torn into 1-inch pieces; 4 ounces (4 cups), watercress; 3/4 cup, pecans, toasted and chopped; Shaved, Parmesan cheese

Side Dishes
Vegetarian
Salads

Appears in Cook's Illustrated November/December 2007

Could we find a way to make lackluster pears shine in a holiday salad?

SERVES 4 to 6

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