Mixed greens with roasted pears, blue cheese and spiced pecans.

1. Preheat oven to 350. Use a teaspoon measure to scoop the core from the center of the pears. Discard. 2. Place pears in a salad bowl with 1 Tbs oil, 1 Tbs balsamic and a pinch each of salt and pepper. Toss evenly to coat pears, then transfer them , cut side down, to a rimmed baking sheet. 3. Bake until a knife pierces the flesh all the way through with only a little resistance, about 25 minutes. 4. Remove from oven but leave it on. Cool the pears 15 minutes, then cut into 1/4-inch thick slices. 5. While pears roast, toss the pecans in a mall bowl with the brown sugar, 2 Tbs water, 1/2 teas sale, chili powder and cayenne, stirring to dissolve the sugar and distribute the spices. 6. Line a rimmed baking sheet with a silicone baking mat or baking parchment and spread the nuts in a single layer. (alternatively, use a non-stick pan). Bake until nuts are light brown in the center when you bite into one, 8-10 minutes. Set aside to cool. (Can make pecans in advance) 7. To make dressing, mix the remaining 2 Tbs balsamic with the shallots to the pear bowl. Slowly drizzle in the remaining 1/2 cup olive oil while whisking continuously to emulsify the dressing. Season to taste with salt and pepper. 8. Just before serving, add the greens and pear slices to the dressing. Toss gently until well coated. Toss in the pecans. Make salads. Crumble blue cheese over the salads and dust lightly with pepper.