Maple Glazed Pear, Endive, And Arugula Salad

Directions

1. To prepare the Pears: Remove the core from the halved pears with a measuring tsp. or possibly melon baller. In a pie plate combine 1 Tbsp. of the maple syrup and 1 Tbsp. of the lemon juice; stir till blended.
2. Dip the pears into the juice and turn to coat. Grill over Direct Medium heat till lightly browned, about 8 min, turning once halfway through grilling time. Transfer to a side dish.
3. To make the Salad: In a 9-inch-square metal or possibly disposable heavy-duty aluminum baking pan, spread pecans in a single layer and grill over Direct Medium heat till toasted, about 8 min, stirring once. Remove from the grill and when cold, coarsely chop.
4. In a large bowl whisk together the remaining 3 Tbsp. of the maple syrup, 4 Tbsp. of the lemon juice, and the salt. Add in the arugula and endive; toss to coat.
5. Divide proportionately among 4 salad plates. Place a pear half, cut-side up, in the center of each plate. Sprinkle with the toasted pecans and top with the cheese and pomegranate seeds, distributing proportionately.
6. This recipe yields 4 servings.
7. Comments: Honey-glazed pears, bitter greens, and blue cheese make a wonderful combination, and the grill adds just the right touch to tie it all together.