Roasted Pear Salad With Endive Pomegranate Blue Cheese and Hazelnut Vinaigrette Recipe

Ingredients

• For the Hazelnut Vinaigrette
• 1 tablespoon honey
• 3 tablespoons balsamic vinegar
• 1/2 cup toasted crushed hazelnuts
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• For the Pears
• 2 tablespoons butter
• 2 tablespoons sugar
• 3 bosc pears, slightly underripe, cored, halved, and cut into 1/4-inch slices
• For the Salad
• 4 whole Belgian endives, bottoms trimmed, separated into individual leaves
• 4 heads frisée lettuce, pale yellow leaves only, roughly pulled apart by hand, rinsed and spun dry in a salad spinner
• 6 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry in a salad spinner
• 4 ounces crumbled Gorgonzola, Stilton, or Cabrales cheese
• 4 ounces seeds from 1 medium pomegranate

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