Ingredients

• 1/2 cup pine nuts
• 1 firm but ripe Bosc pear, halved and cored
• 1 teaspoon olive oil
• 1/4 teaspoon table salt
• 4 handfuls mixed winter greens, tough stems removed and torn or cut into bite-size pieces
• 1/2 cup coarsely grated pecorino cheese
• 2 tablespoons champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1 large shallot, finely chopped
• 1/4 cup nut oil such as walnut, almond, or pecan
• Sea salt and freshly ground pepper

Directions

1. Preheat the oven to 375°F.

2. In a small, dry frying pan, toast the pine nuts over medium heat, stirring constantly, until fragrant and lightly browned, about 3 minutes. Remove from the heat and immediately pour onto a plate to cool; the nuts can burn quickly. Set aside.

3. Cut each pear half into 6 thin wedges. In a bowl, toss the pear wedges with the olive oil and the table salt. Arrange the pears in a single layer in a baking pan or on a rimmed baking sheet and roast for 5 minutes. Remove from the oven and, using tongs, gently turn the pears. Return to the oven and roast until tender and slightly browned, 3–5 minutes longer. Let cool.

4. In a shallow salad bowl, combine the greens, pine nuts, and cheese and toss to mix.

5. In a small bowl, whisk together the vinegar, mustard, and shallot. Add the nut oil in a slow, steady stream, whisking constantly until a smooth, emulsified dressing forms. Season with sea salt and pepper.

6. Pour the dressing over the salad and toss to coat thoroughly. Top with the roasted pear slices, season with a few grinds of pepper, and serve right away.

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