This fabulous fall salad works best with pears that are ripe but firm.
  • 2 tbsp sherry vinegar, or cider vinegar
  • 1 tsp honey
  • 1/4 cup olive oil
  • salt and pepper, to taste
  • 8 cups mixed greens
  • 1/2 cup pecan halves, toasted
  • 1/2 cup blue cheese, roquefort or stilton
  • 3 pears, peeled, cored & quartered
  1. Preheat the barbecue on LOW. Whisk together vinegar and honey. Add olive oil in a thin stream whisking constantly, and add salt and pepper. Brush or spray prepared pears with olive or vegetable oil, and place on preheated barbecue on LOW.
  2. Grill on both sides until softened slightly and heated through, about 4 minutes.
  3. Meanwhile, divide greens evenly among six plates. Arrange the pears, pecans and cheese on top and drizzle with the vinaigrette.