Pears, slightly under ripe; halved, cored and cut into slices
Bitter greens, any combination, such as baby arugula, endive, escarole, frisee, dandelion greens, etc.
Toasted chopped pecans (no salt)
Sourdough bread, cut into crouton size cubes
Heat oven to 350. Toss pears with olive oil and spread out on a baking sheet. Cook for about 10 minutes. Don’t let them get mushy. Take out and let cool.
Turn oven down to 325. Place bread cubes onto a baking sheet. Spray with olive oil. Bake for about 10 minutes. Watch so they do not burn. Take out and let cool.
Wash and spin your selection of greens (chop when necessary). Dressing: olive oil, small amounts of Dijon mustard, maple syrup, and cider vinegar. Mix well.
Place greens into a bowl. Add dressing and mix. Place greens into low bowls to serve. Let people add their desired amount of pecans, pomegranate seeds, croutons and blue cheese.