Pan-Roasted Pear Salad with Frisee, Goat Cheese, and Almonds
Why This Recipe Works
For our pear salad recipe, we wanted a simple technique for caramelizing pears that wouldn't overcook the fruit. We cooked the quartered pears on top of the stove, which prevented the interiors from softening too much, and tossed them with sugar before cooking to encourage better browning. Since we were already using balsamic vinegar in the vinaigrette (its fruity flavor accentuates pear flavor), we tried adding a couple of extra tablespoons of balsamic vinegar to the hot pan while roasting the pears. The result gave us our best pear salad recipe: The extra vinegar instantly reduced to form a glazy coating on the pears, perfectly matching the flavor of the salad.