Pears
To roast the pears, preheat an oven to 500°F. Cut
the pears into eighths lengthwise. Core, then cut crosswise
into 1-inch pieces. Whisk the remaining ingredients in a large bowl,
then gently toss the pears in the mixture. Spread the pears on a rimmed
baking sheet lightly sprayed with vegetable-oil cooking spray and roast
for 7 to 10 minutes, or until lightly caramelized.
You can make the pears up to 1 day in advance. If you do, cool them
thoroughly before refrigerating, then bring to room temperature about
1 hour before serving.
To finish the salad, cut the root end and about 1 inch of the top off
the frisée. Rinse the frisée thoroughly, separate the
head into leaves, and spin dry. Cut the stem ends off the endive, halve
the heads lengthwise, then cut lengthwise into thin strips.
Toss the frisée and endive in a large, deep bowl with the remaining
greens and about 1/2 cup of the vinaigrette.
Divide the greens among large dinner plates. Top each salad with pears,
cheese, cranberries, and hazelnuts, dividing evenly. Pass additional
dressing.
Vinaigrette
Combine the cranberries, sugar, and vinegar in a small nonreactive
saucepan and cook over medium heat until the cranberries pop, about
4 to 5 minutes. Remove from the heat and let cool.
Purée the mixture in a Vita-Mix Professional Series, then blend
in the mustard and orange juice. With the machine running, gradually
drizzle in the oil. The dressing should become smooth and emulsified.
Blend in the salt and pepper. Dressing will keep for up to 2 weeks refrigerated.
yield: 4-6 servings
Using a Vita-Mix makes this tangy beautiful colored dressing a breeze!
If you are having a big dinner party during the holidays,
the entire recipe can easily be doubled. And, if you are tight on time, you
can substitute sliced fresh pears or apples for the roasted pears.
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