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roasted pears

4 firm Anjou or Bartlett pears
1 tbsp unsalted butter, melted
2 tbsp sugar
vinaigrette:
1 1/2 tbsp extra-virgin olive oil
2 tsp white wine vinegar
1/2 tsp salt
freshly ground black pepper

salad

1-2 bunches of baby greens or arugula, washed (about 7 cups)
parmesan cheese, shaved with a vegetable peeler
1 cup walnuts, chopped coarse and toasted over low heat until fragrant (about 3 minutes)

1. Adjust an oven rack to a low-middle position, place a baking sheet on the rack and preheat oven to 500.

2. For the pears: peel and halve each pear lengthwise. Remove the core with a melon baller. Set each half cut-side down and slice lengthwise into fifths. Put the slices in a large bowl and toss with the butter and sugar. Spread the pears in a single layer on the preheated baking sheet and roast until browned on the bottom (10 minutes or less). Flip each slice and roast until tender and deep golden brown, about 5 minutes longer. Remove from oven and set aside to cool.