Pacific Northwest Salad - cooking recipe

Ingredients

Vinaigrette
2/3 cup pear juice
6 tablespoons seasoned rice vinegar
2 tablespoons extra virgin olive oil
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
Salad
4 pears, firm but ripe, unpeeled
2 tablespoons butter
1/4 teaspoon fresh ground pepper
1/8 teaspoon salt
3 (4 ounce) bags herb mixed salad greens (16 cups)
1 cup crumbled blue cheese (4 oz)
1/2 cup chopped toasted hazelnuts

Preparation

In small bowl, whisk together all vinaigrette ingredients. Can be made up to 3 days ahead.
Cut 2 of the pears ito 1/2\" pieces. Melt butter in heavy medium skillet over medium heat. Add chopped pears; sprinkle with 1/4 tsp pepper and 1/8 tsp salt. Cook 4-6 minutes or until golden brown and softened. Recipe can be made to this point up to 4 hours ahead. Let stand at room temperature.
Place cooked pears in center of 8 salad plates. In large bowl, toss salad mix with vinaigrette. Place on top of pears; sprinkle with cheese and nuts. Slice remaining 2 pears; arrange over greeens.