Why This Recipe Works

We love eating juicy, ripe pears plain out of hand, but we find them even more enticing when they're roasted until they're tender and creamy inside and lightly caramelized outside—the dark, roasted sweetness enhances their floral essence. And to celebrate the season, we wanted to create a salad built around the sultry appeal of our roasted pears. Using ripe-but-firm pears was a must, and quartering them before pan-roasting them allowed us to brown their exteriors without overcooking their centers. Tossing the pear slices with 2 teaspoons of sugar before pan-roasting them intensified their sweetness and hastened their light caramelization. A vinaigrette made with maple syrup complemented the flavor of the roasted pears while chives, crispy bacon, and crumbled blue cheese added bold, salty counterpoints to the salad.

Before You Begin

For the best texture, try to buy pears that are just shy of fully ripe; they should yield slightly when pressed.

Instructions

Cook bacon in 12-inch nonstick skillet over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Discard fat and wipe skillet clean with paper towels.

Toss pears and sugar together in bowl. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Cook pears, cut sides down, until well browned, 2 to 4 minutes per side, redistributing as needed for even browning. Transfer pears to large plate and let cool completely, about 30 minutes.

Whisk vinegar, maple syrup, 1 teaspoon salt, ½ teaspoon pepper, and remaining ¼ cup oil together in large bowl. Add lettuce and chives and gently toss to combine. Season with salt and pepper to taste. Transfer to serving platter and top with blue cheese, bacon, and pears. Serve.