Arugula and Roasted Pear Salad

Ingredients

• 4 firm, almost-ripe pears (Bartlett or Bosc), peeled, cored, and cut lengthwise
• 2 tablespoons sugar
• 1 tablespoon butter, melted
• 2 tablespoons pine nuts
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper, to taste
• N/A pepper
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon maple syrup
• 6 cups arugula or mixed salad greens
• 2 tablespoons dried cranberries
• 1/4 cup fresh Parmigiano-Reggiano cheese
• 12 calendula blossoms

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