Grilled Pear Salad Recipe

Prepare the brine: in a small saucepan combine apple cider vinegar, water, sugar, and kosher salt. Warm over medium heat, stirring until the sugar and salt dissolve. Remove from heat and let cool 5 minutes.

Place thinly sliced red onion and peppercorns (if using) in a heatproof jar or bowl. Pour the warm brine over the onions so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours) before serving. Keeps refrigerated up to 2 weeks.

Whisk dressing: in a small bowl or jar combine lemon juice, honey, and Dijon mustard. Whisk or shake to dissolve the honey.

Slowly whisk in the extra-virgin olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acidity or sweetness — add up to 1 tsp more honey or 1/2 tbsp more lemon juice as preferred. Set aside at room temperature.

Preheat grill or grill pan: heat to medium-high (about 400°F / 200°C). Clean and oil the grates or brush the grill pan with neutral oil.

Prepare pears: pat pear halves dry with a towel. Brush cut sides lightly with neutral oil and, if using, a thin smear of the unsalted butter for extra browning.

Grill pears: place pears cut-side down on the hot grill. Cook 3–5 minutes until well-marked and lightly caramelized. Flip and grill the skin side 1–2 minutes just to warm through. Remove to a plate and let cool 2–3 minutes; slice each half into 3–4 wedges.

Combine greens: in a large mixing bowl gently toss arugula and frisée together.

Dress greens: drizzle about 3 tablespoons of the honey-lemon vinaigrette over the greens and toss lightly to coat. Reserve remaining vinaigrette for adjusting at the table.

Plate: divide dressed greens between 4 plates (or one large platter). Arrange grilled pear wedges on top.

Finish with pickled onions: using tongs or a fork, scatter 1/4 cup of pickled red onion over each plate (or distribute evenly), and sprinkle the toasted pistachios and crumbled cheese across the salads.

Final seasoning: finish with a light grind of black pepper and, if desired, a pinch of lemon zest. Taste and add more vinaigrette or salt if needed.