3 lbs. assorted lettuce and greens — your best bet is the pre-sorted variety, but if those are unavailable go with baby greens such as arugula, frisee, red leaf, romaine and radicchio
4 red Bartlett pears (best for crunch and color)
10 ounces pecorino cheese, grated
3 cups balsamic vinegar
1/2-cup sugar
2 tsp. raspberry jam
1/2-cup olive oil
salt and pepper
Directions:
In a sauce pan combine balsamic and sugar and allow to reduce on a low flame until reduced by half. It should have a lovely thick texture, but be careful not to burn it!
When thick and cooled, combine with raspberry jam, olive oil, salt and pepper.
Slice pears in half and scoop out core with melon baller. Do not peel pears.
Slice pears thinly.
In a bowl mix leafy greens and half of the cheese. Toss with a small amount of dressing, just to coat. Toss in pears.
Garnish top with more cheese and prettily arranged pear slices.
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