The test kitchen prefers Bartlett pears for this recipe, but Bosc pears can also be used. With either variety, the pears should be ripe but firm; check the flesh at the neck of the pear — it should give slightly when pressed gently with a finger. If using Bartletts, look for pears that are starting to turn from green to yellow. Romaine lettuce may be substituted for green leaf.
INSTRUCTIONS
1. Toss pears, 2 teaspoons sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in medium bowl. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Add pears cut-side down in single layer and cook until golden brown, 2 to 4 minutes. Using small spatula or fork, tip each pear onto second cut side; continue to cook until second side is light brown, 2 to 4 minutes longer. Turn off heat, leave skillet on burner, and add 2 tablespoons vinegar; gently stir until vinegar becomes glazy and coats pears, about 30 seconds. Transfer pears to large plate and cool to room temperature, about 45 minutes. Cut each pear quarter crosswise into 1/2-inch pieces.
2. Whisk remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1/2 teaspoon sugar, and shallot together in large bowl; season to taste with salt and pepper. Add lettuce, watercress, and cooled pears to bowl; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portions of cheese and nuts. Serve immediately.
Serves 4 to 6. Published Nov. 1, 2007. From Cook's Illustrated.
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