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1
For the pears, preheat the oven to 425 degrees F. In a small bowl, drizzle the pears with the olive oil, sprinkle with the sugar and salt, and toss to coat well.
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2
Transfer the pears to a baking sheet and roast for 10 minutes, until golden brown.
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3
Allow to cool.
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4
For the vinaigrette, whisk together the olive oil, pecan oil, vinegar, honey, mustard, and shallots in a small mixing bowl.
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5
Season with salt and pepper.
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6
To assemble the salad, combine the endive leaves and bitter greens in a large serving bowl.
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7
Add the vinaigrette and toss to coat well.
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8
Wait until just before serving to top with the pears, blue cheese, and pecans.
