Bitter Green Salad with Roasted Pears

Ingredients

• 0.1 teaspoon pepper black
• 4 lb firm-ripe bosc pears cored peeled cut lengthwise into 8 wedges
• 1 small head chicory 
• 2.5 tablespoons cider vinegar 
• 1 small head endive 
• 0.5 teaspoon honey 
• 1 bunch mizuna 
• 0.3 cup olive oil extra-virgin
• 1 small head radicchio thinly 
• 1 small head the of 1 cos lettuce 
• 0.3 teaspoon salt 
• 1 tablespoon shallots finely chopped
• 1 bunch watercress 

Equipment

• bowl
• paper towels
• oven
• whisk
• baking pan
• ziploc bags

Directions

1. Put oven rack in middle position and preheat oven to 425°F.
2. Toss pears with oil and spread in 1 layer in a 17- by 12-inch shallow baking pan, then season with salt and pepper. Roast pears, stirring and turning over twice, until pears are tender and beginning to brown, 20 to 30 minutes, then cool about 15 minutes.
3. While pears are roasting and cooling, tear enough tender chicory and escarole leaves (discard ribs) into bite-size pieces to measure 6 cups total. Tear enough radicchio, watercress, mizuna, and romaine into bite-size pieces to measure 10 cups total. Toss torn greens in a large bowl and reserve remaining greens for another use.
4. Whisk together shallot, vinegar, honey, salt, and pepper, then add oil in a slow stream, whisking until emulsified.
5. Just before serving, add roasted pears and dressing to greens and toss to combine well.
6. Salad greens can be washed and dried 1 day ahead, then chilled, wrapped in paper towels, in a sealed plastic bag.Pears can be roasted 4 hours ahead and kept at room temperature.