Line a baking sheet with parchment paper. In a medium nonstick skillet over medium heat, combine 3 tbs granulated sugar and 1 tsp unsalted butter. Stir until sugar begins to melt and the butter is incorporated (about 1–2 minutes). Add the whole almonds and toss constantly so the sugar melts evenly and coats the nuts, about 2–3 minutes more. When the almonds are glossy and the sugar has crystallized again, transfer them to the prepared sheet and sprinkle with 1 tsp sea salt. Separate any clumps with a fork and allow to cool completely (about 10–15 minutes). Once cool, roughly chop or leave whole as desired.

Make the Dressing

In a small bowl or jar, whisk together 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey and 1 tsp salt until combined. Slowly drizzle in 3 tbs extra-virgin olive oil while whisking to emulsify. Season with 1 tsp freshly ground black pepper and adjust salt or honey to taste. Set aside.

Prep Cheeses & Pear

Crumble 3 oz Maytag blue cheese into small pieces. Using a vegetable peeler, shave thin slivers of 1 oz Pecorino Selezione directly over a plate to create delicate curls. Wash and core 1 pear; with a mandoline or sharp knife, shave the pear into very thin slices or ribbons and place in a small bowl to prevent browning.

Assemble Salad

In a large bowl, combine 3 cups torn hearts of romaine and 1 cup thinly sliced radicchio. Drizzle about half of the dressing over the greens (reserve remaining dressing to taste) and toss gently but thoroughly so the leaves are evenly coated. Transfer the dressed greens to a chilled serving bowl or plate.

Distribute the shaved pear slices evenly over the dressed greens. Sprinkle the crumbled Maytag blue cheese across the salad, followed by the shaved Pecorino curls. Scatter the candied almonds over the top for crunch.

Finish with a light drizzle of any remaining dressing, a final pinch of freshly ground black pepper, and an optional small flake of sea salt if desired. Serve immediately.