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Bitter Green Salad with Roasted Pears

For the salad:

8 firm Bosc pears, peeled, cored and cut lengthwise into 8 wedges

11/2 Tblsp. extra-virgin olive oil

Salt and freshly ground black pepper

1 sm. head chicory

1 sm. head escarole

1 sm. head radicchio

1 bunch watercress, coarse stems discarded

1 bunch mizuna, coarse stems discarded

1 sm. head romaine

For the dressing:

1 Tblsp. finely chopped shallot

21/2 Tblsp. cider vinegar

1/2 tsp. honey

¼ tsp. salt

¡ tsp. freshly ground black pepper

¼ c. plus 1 Tblsp. extra-virgin olive oil

Set the oven rack in middle position and preheat oven to 425? F.

Place the pears in a zip-close plastic bag and add the oil. Toss to coat, then arrange the pears in a single layer on a rimmed baking sheet. Season with salt and pepper.

Roast pears, flipping twice, until they are tender and beginning to brown, about 20 to 30 minutes. Cool about 15 minutes.

While the pears roast, tear enough tender chicory and escarole leaves (discard tough ribs) into bite-size pieces to measure 6 cups. Tear enough radicchio, watercress, mizuna and romaine into bite-size pieces to measure 10 cups.

In a large bowl, toss the greens. Set aside.

To make the dressing, in a small bowl whisk together the shallot, vinegar, honey, salt and pepper. In a slow stream, while whisking, add oil. Continue whisking until emulsified.

Just before serving, add the roasted pears to the greens, then drizzle with dressing and toss to coat.

Makes 10 to 12 servings.

Much of this salad can be prepared in advance. The greens can be washed and dried a day ahead, then chilled, wrapped in paper towels in a sealed plastic bag. The pears can be roasted four hours ahead and kept at room temperature.