This is a side salad, so it is light, but still has some interest with sweet pears and strong cheese. Pears are moody! For a salad, we need them ripe enough to taste good, but not so ripe that they are mush. I have found that red pears have a bit more structure, so I used those here, but any will do.

To roast the shallot, preheat the oven to 400’. Drizzle it with oil, wrap it in a piece of foil, and roast for 25 minutes until soft and caramelized. Set aside to cool. Peel before using in the dressing.