frisée, oak leaf, arugula, Belgian endive, radicchio, and/or spinach
Sprinkle of red wine or sherry vinegar
Drizzle of extra virgin olive oil
coarse sea salt and black pepper
3 ounces crumbled feta cheese
1/2 cup chopped toasted & peeled hazelnuts
Preheat the oven to 375 °F (190 C).
For the roasted pears, cut each of the pears into 8 wedges and carve out and discard the cores. Toss the pears with the shallot, maple syrup (or honey), lemon juice, thyme, salt and pepper. Arrange in a baking dish in a single layer and roast uncovered for 20 to 30 minutes, stirring once or twice, until the pears are fork tender. Set aside.
For the salad, drop a generous spoonful of the hazelnut dressing onto the centre of each salad plate and spread out a little. Arrange the greens on top and then drizzle with a little olive oil and sprinkle lightly with salt and pepper. Arrange the warm pear wedges on the greens, and sprinkle with feta and chopped hazelnuts.