This is a great salad for fall when pears are in season. Lucky for us pears are available all year round so you can make it any time. This little salad is surprisingly filling for so few ingredients. The dressing is salty, spicy and fairly light with a 1:3 ratio of oil to vinegar. The balsamic keeps it from being sharp like some dressings with that ratio.
Dieters will love this salad! Loads of fresh greens with big flavour hits from caramelized shallots, half a roasted pear and just a 1/4 ounce of fresh Pecorino Romano per serving. Serve the dressing on the side because the shallots and pear both add some juiciness to the salad. You may only need a small drizzle to suit your taste.
The other thing I like about this salad is that you serve it while the pear and cheese are warm. In the fall ice cold salads out of the fridge can lose their appeal. So when you want something warm and comforting this is a great choice that is much lighter than some of the fall soups and stews.
I use Pecorino Romano cheese, which is a salty, hard Italian cheese made from sheep’s milk. It really gives a nice tang to the dish. Feel free to substitute Grana Padano or Parmigiano Reggiano.
The pears and the shallots both take about 20 minutes to cook so they should be done about the same time. Let them rest for about 5 minutes away from the heat before you arrange them over the greens so they don’t wilt the salad.