Pan-Roasted Pear Salad With Watercress, Parmesan, And Pecans

1. Toss pears, 2 teaspoons sugar, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper in medium bowl. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until just smoking. Add pears cut side down in single layer and cook until golden brown, 2 to 4 minutes. Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 to 4 minutes longer. Turn off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to large plate and let cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1⁄2-inch pieces.
2. Whisk remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1⁄2 teaspoon sugar, and shallot together in large bowl; season with salt and pepper to taste. Add lettuce, watercress, and cooled pears to bowl; toss and season with salt and pepper to taste. Divide salad among individual plates; top each with portions of cheese and nuts. Serve immediately.

PAN-ROASTED PEAR SALAD WITH RADICCHIO, BLUE CHEESE, AND WALNUTS
Substitute 1 large head radicchio, quartered, cored, and cut crosswise into 1⁄2-inch pieces (4 cups) for watercress, 4 ounces crumbled Gorgonzola or Stilton cheese (1 cup) for Parmesan, and 3⁄4 cup toasted and chopped walnuts for pecans.

PAN-ROASTED PEAR SALAD WITH FRISÉE, GOAT CHEESE, AND ALMONDS
Substitute 1 head frisée torn into 1-inch pieces (4 cups) for watercress, 4 ounces crumbled goat cheese (1 cup) for Parmesan, and 3⁄4 cup toasted sliced almonds for pecans.