-
1
Position a rack in the lower third of the oven, and preheat the oven to 475 degrees F. Line a baking sheet with parchment or aluminum foil and set aside.
-
2
Place the maple syrup in a bowl and add the pear wedges, stirring gently to coat all surfaces.
-
3
Remove the pears from the syrup with tongs and transfer to the prepared baking tray.
-
4
*Reserve* any maple syrup still in the bowl.
-
5
Season the pears lightly with salt and pepper, and roast until the fruit is browned on the bottom, 10 to 15 minutes.
-
6
Turn the slices with a spatula or tongs, and continue cooking until the pears are tender and golden brown, 5 to 7 minutes.
-
7
Remove the tray from the oven and let the pears cool slightly.
-
8
Make a vinaigrette by combining the vinegar, mustard, and olive oil in a small glass jar.
-
9
Shake vigorously to combine.
-
10
Season to taste with salt and pepper, then add a teaspoon of the reserved maple syrup to the dressing, or more to taste.
-
11
Just before serving, place 2 tablespoons of the vinaigrette in a large bowl.
-
12
Add the arugula and loose leaf lettuce; toss to coat the leaves.
-
13
Add more dressing sparingly, if desired (leftover dressing can be refrigerated for up to 4 weeks).
-
14
Arrange the greens on a platter, and add the blue cheese and roasted pears.
-
15
Serve immediately.
