Maple-Glazed Pear, Endive, and Arugula Salad

Honey-glazed pears, bitter greens, and blue cheese make a wonderful combination, and the grill adds just the right touch to tie it all together.

For the pears:

2 firm, ripe Bartlett pears, trimmed and halved
4 tablespoons maple syrup, divided
5 tablespoons fresh lemon juice, divided

To prepare the pears: Remove the core from the halved pears with a measuring teaspoon or melon baller. In a pie plate combine 1 tablespoon of the maple syrup and 1 tablespoon of the lemon juice;
stir until blended. Dip the pears into the juice and turn to coat. Grill over Direct Medium heat until lightly browned, about 8 minutes, turning once halfway through grilling time. Transfer to a side dish.

For the salad:

1/2 cup pecan halves
1/2 teaspoon kosher salt
2 bunches arugula, rinsed and trimmed (about 6 cups)
4 heads Belgian endive, rinsed, trimmed
2 ounces saga blue or other mild blue veined cheese, cut into small dice or crumbled
1/4 cup pomegranate seeds

To make the salad: In a 9-inch-square metal or disposable heavy-duty aluminium baking pan, spread pecans in a single layer and grill over Direct Medium heat until toasted, about 8 minutes, stirring once. Remove from the grill and when cool, coarsely chop. In a large bowl whisk together the remaining 3 tablespoons of the maple syrup, 4 tablespoons of the lemon juice, and the salt. Add the arugula and endive; toss to coat. Divide evenly among 4 salad plates. Place a pear half, cut side up, in the centre of each plate. Sprinkle with the toasted pecans and top with the cheese and pomegranate seeds, distributing evenly.

Makes 4 servings.