SERVES 4
2 ripe but firm Bosc pears, halved, cored, and cut into ¼-
inch slices
2 tablespoons sugar
1 tablespoon unsalted butter
2 quarts (about 8 ounces) baby arugula, mizuna, or
watercress, washed and dried
2 ounces Parmigiano-Reggiano, shaved with a vegetable
peeler into slivers
Kosher salt and freshly ground black pepper
½ cup Sharp Balsamic-Soy Vinaigrette; (recipe follows)
vigorously shaken
Toss the pear slices with the sugar in a medium bowl
until evenly coated. Heat the butter in a 12-inch nonstick