Ingredients:
2 unpeeled ripe but firm pears
3 tablespoons extra virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
1 large shallot, thinly sliced
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt plus a few twists of black pepper
1 head leafy endive
1/2 small head radicchio, torn
2 cups baby arugula
2 tablespoons crumbled blue cheese
2 tablespoons dried cherries
1/4 cup hazelnuts, toasted and skinned
Non stick spray, add as needed

Directions:
Whisk together the vinegar, lemon juice, salt, pepper and the olive oil. Mix in the peeled, sliced shallots. Set aside.

To roast the pears, preheat an oven to 450 degrees F. Cut the pears in half and remove the core by using a round teaspoon or melon baller. Cut each pear into eight equal sections, lengthwise. Spread the pears evenly on a lightly sprayed baking sheet, spray the pears lightly and roast for 10 minutes, flipping the pears after 5 minutes. Remove from oven and set aside.

In a large, deep bowl, toss to coat the radicchio, endive, arugula, and cherries with about 1/2 of the vinaigrette, adding more to taste. Add the cheese, hazelnuts, and carefully add the pears. Arrange on a plate and drizzle with additional dressing and crumbled blue cheese if desired.