SERVES 4 2 slightly underripe Bosc pears, halved, cored, and cut into ¼-inch slices 2 tablespoons sugar 1 tablespoon unsalted butter 2 Belgian endives, bottoms trimmed and separated into individual leaves 2 heads frisée, pale inner yellow leaves only, pulled apart by hand, rinsed and spun dry 3 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry 3 to 4 tablespoons Hazelnut Vinaigrette (here) Kosher salt and freshly ground black pepper 2 ounces Gorgonzola, Stilton, or Cabrales cheese, crumbled About ½ cup pomegranate seeds (from 1 medium pomegranate) Toss the pear slices with the sugar in a medium bowl until evenly coated Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foaming subsides Add the pear slices in a single layer and cook, shaking the pan gently, until browned on the first side, about minute Carefully flip the slices with a thin, flexible offset spatula and continue cooking until the second side is browned, about minute longer Slide the pears onto a large plate and allow to cool for 5 minutes Combine the endive, frisée, arugula, and pears in a large bowl, drizzle with tablespoons of the vinaigrette and season to taste with salt and pepper Gently toss with clean hands until evenly coated with vinaigrette Taste and add more vinaigrette, salt, and/or pepper as necessary Add the cheese and pomegranate seeds and toss briefly Serve immediately TWO ROASTED BEET SALADS Beets get their fair share of criticism from children and adults alike, and it’s easy to understand why if you, like me, ... About ½ cup pomegranate seeds (from 1 medium pomegranate) Toss the pear slices with the sugar in a medium bowl until evenly coated Heat the butter in a 12-inch nonstick skillet over medium-high heat until the foaming subsides... the pear slices in a single layer and cook, shaking the pan gently, until browned on the first side, about minute Carefully flip the slices with a thin, flexible offset spatula and continue cooking. ..3 cups (about 8 ounces) baby arugula leaves, rinsed and spun dry 3 to 4 tablespoons Hazelnut Vinaigrette (here) Kosher salt and freshly ground black pepper