Food & Cooking Recipes Salad Recipes Warm Pear Salad 2.7 (20) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Sauteed pears make this salad a satisfying start to a winter meal. Ingredients 2 Bartlett pears, ripe but firm 5 teaspoons extra-virgin olive oil 1 teaspoon honey ½ teaspoon dry mustard ½ teaspoon salt ⅛ teaspoon freshly ground black pepper ½ medium red onion, thinly sliced into rings 2 Belgian endive, sliced crosswise into 1-inch pieces 1 watercress, tough stems removed ¼ pound Stilton or Roquefort cheese, crumbled 1 ½ teaspoons red-wine vinegar 1 teaspoon Worcestershire sauce Directions Cut pears lengthwise into quarters. Peel, core, and cut each quarter into approximately 1-inch chuncks; place in a small bowl. Add 2 teaspoons olive oil, honey, dry mustard, salt, and pepper, and toss well. Place a medium skillet over medium-high heat. Add pears and onions, and cook, shaking the skillet a few times, until pears are golden brown and onions are slightly wilted, about 3 minutes. Transfer pears, onions, and any juices to a bowl. Add endive, watercress, cheese, remaining olive oil, vinegar, and Worcestershire sauce, and toss together gently. Season to taste with salt and pepper, and serve warm. Rate it Print